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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-30-2013, 07:18 AM   #1
porkingINpublic
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Default Chicken temps

I've always cooked my thighs to 165* internal which is done. But I read online the other day that some people are cooking thighs up to around 180* internal. I would assume this would risk drying out the meat but at the same time there is less risk of "pink" around the bone and getting a DQ...

What internal temps are you cooking chicken thighs to?
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Unread 04-30-2013, 07:33 AM   #2
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175-180
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Unread 04-30-2013, 08:23 AM   #3
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165 is about right if you are not panning with fat IMO. If you are doing the butter pan routine, 180 or even higher insures tender skin and won't be dry because of the added fat in the process.

If you are having red bone issues, you might try ramping your cooker temp down as you approach your target internal temp and try to hold at your target for a while instead of cooking hotter and pulling the chicken as soon as the target is reached.
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Unread 05-02-2013, 10:52 PM   #4
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For me, it's 170-175. If you go to 180 or beyond, you're taking a risk of drying it out. I don't pan in butter/fat/etc.
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Unread 05-03-2013, 07:49 AM   #5
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180 to 190. I no longer temp as I know it will be in that range. Keeps more juice in the meat. Never had dry.
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