The BBQ BRETHREN FORUMS. - View Single Post

The_Kapn · 02-02-2013, 09:09 AM

I am not one to speculate a lot.

I think I will get a small pack of thighs and cook them to 145--then try to "hold" them there for 10 minutes.

I figure I can cut into them and check it out for myself.

Can always throw them on the grill if I don't like what I see.

Easey, Peasey, and Cheap.

TIM

02-02-2013, 09:09 AM	#64
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I am not one to speculate a lot. I think I will get a small pack of thighs and cook them to 145--then try to "hold" them there for 10 minutes. I figure I can cut into them and check it out for myself. Can always throw them on the grill if I don't like what I see. Easey, Peasey, and Cheap. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.