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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 06-30-2012, 10:35 AM   #1
Shady
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Default 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.
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Unread 06-30-2012, 10:46 AM   #2
JD McGee
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I glaze @ 165-170...they usually finish @ 170-175...
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Unread 06-30-2012, 11:31 AM   #3
southernstyle
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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
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Unread 06-30-2012, 11:50 AM   #4
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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)
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Unread 06-30-2012, 03:35 PM   #5
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Quote:
Originally Posted by southernstyle View Post
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
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