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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-22-2013, 09:47 PM | #1 |
On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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Chicken Thigh IT
Lately I have been focusing on pretty much everything other than chicken. Well, that will change tomorrow. Before, my chicken thighs seemed to be coming out a little drier than it should. Is there any way I could get some help regarding an IT or other tips on when to take it off? The chicken is currently marinading and I will be smoking at 275. Thanks in advance!
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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03-22-2013, 09:54 PM | #2 |
Full Fledged Farker
Join Date: 03-19-12
Location: waxhaw,nc
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I take my chicken off when it reaches temp at 160. I cook at 225 and takes about 3 hours .
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2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow |
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03-22-2013, 10:01 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I brine my chicken thighs, and cook at 300° to keep the meat moist. I pull at an internal temperature of 165, then cover an rest for 10 minutes. I go to 165 because of all the micro-organisms associated with the slaughter houses. You may not need to go that high, but I suffered from food poisoning in the military many years ago and is something I never want to experience again.
Chicken thighs can dry out when cooked over long periods of time. The brine helps with moisture in the cells, and the hotter cooking temperature prevents some moisture loss as well. I am sure there are other ways to do this, but this is what has worked for me. |
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03-22-2013, 10:50 PM | #4 |
is One Chatty Farker
Join Date: 04-17-08
Location: Dallas Or.
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i cook them till they look good , smoke for about a half hour then crank it up to 350* 375* for another half hour , pellet cooker works real nice :)
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03-22-2013, 11:19 PM | #5 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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03-22-2013, 11:53 PM | #6 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Re: Chicken Thigh IT
I like about 175 too. Render it out a bit more.
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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03-23-2013, 12:29 AM | #7 |
On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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Sounds great. This will only be my second cook on the mini WSM. I am smoking ribs as well, so will likely settle on about 275, and pull the chicken at 175ish. Thanks for the help, i think i have been cooking it to too high of an IT.
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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03-23-2013, 06:39 AM | #8 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Brined chicken is the way to go.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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03-23-2013, 06:46 AM | #9 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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According to the FDA and most of the brethren, I've been dead or 25 years
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Hold my dang beer... |
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03-23-2013, 08:07 AM | #10 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
Add me to the 165F crowd.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-23-2013, 09:44 AM | #11 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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__________________
Hold my dang beer... |
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03-23-2013, 10:16 AM | #12 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I cook to about 155 - 160 pull them - sause them and put them back on for 15 - 20 minutes. I cook at 230 and it seems that it takes about an hour to bring them up to 160.
Good luck with the cook! |
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