Chicken Temperature

Shady · 06-30-2012, 10:35 AM

What is the perfect temperature for Comp chicken thighs? Seems I am never happy with the doneness, either overdone and dry or under done and rubbery.
I do pan them then finish on a rack. I need a starting point.
Any help would be greatly appreciated.

JD McGee · 06-30-2012, 10:46 AM

I glaze @ 165-170...they usually finish @ 170-175...

southernstyle · 06-30-2012, 11:31 AM

I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

boogiesnap · 06-30-2012, 11:50 AM

i suggest reading this: http://thehogblog.com/?p=2479

i think it's more about time/technique than temp to get them done right.

and BTW, i agree on Oakridge Game Changer. excellent stuff. (not a shameless plug, i really think that)

Blanton · 06-30-2012, 03:35 PM

Quote:

Originally Posted by southernstyle

I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

Shhh don't tell everyone

Actually I'm doing a practice cook with it today

06-30-2012, 10:35 AM	#1
Shady Knows what a fatty is. Join Date: 12-12-10 Location: Maple Shade, N.J.	Chicken Temperature What is the perfect temperature for Comp chicken thighs? Seems I am never happy with the doneness, either overdone and dry or under done and rubbery. I do pan them then finish on a rack. I need a starting point. Any help would be greatly appreciated. __________________ Paul (Shady Crew BBQ Team)

06-30-2012, 10:46 AM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	I glaze @ 165-170...they usually finish @ 170-175... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

06-30-2012, 11:31 AM	#3
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

06-30-2012, 11:50 AM	#4
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i suggest reading this: http://thehogblog.com/?p=2479 i think it's more about time/technique than temp to get them done right. and BTW, i agree on Oakridge Game Changer. excellent stuff. (not a shameless plug, i really think that) __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: