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Unread 02-02-2013, 09:09 AM   #64
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Join Date: 04-08-04
Location: Marianna, FL
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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.

"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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Thanks from:--->