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Unread 03-22-2013, 11:19 PM   #5
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Chicken thighs are dark meat and have a fair amount of fat. I like to cook them hotter around 325-350 till internal of 175 or higher. That way more of the fat renders and creates its own internal moisture.

When I do whole leg quarters, I've been known to take them to 185. Juicy and super flavorful that way. I think the reason this works for me is the higher cooking temps. It's still a faster cook than smoking low and slow, and I get great skin.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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