The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-04-2013, 12:00 AM   #1
GMDGeek
Take a breath!

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default Chicken Thighs and Breasts

Having never done chicken before (total noob) I have a couple questions; or more rather confirmation after reading several posts here from the fellow Brethren...

1. Preferred Smoke Temp: 325?
2. Thigh Meat needs to be brought to what Temp? Glaze at 170 and finish at 180?
3. Breast Meat need to be brought to what Temp? Glaze at 165 and finish at 175?

I understand the process of getting the fat off the chicken skin (or De-fatification as I call it)... so I'm OK there.

I'm going to try the cup cake method with the chicken upside down for the first 2/3rds of the cook then right side up for the last 1/3rd of the cook.

I am also going to try a set just on a cookie grate and see which I like better. I'm not going for crispy skin.

Thoughts or recommendations?

Thanks
Gerry
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/
GMDGeek is offline   Reply With Quote


Unread 01-04-2013, 01:17 AM   #2
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Finish temps sound about 10* to high, you may want your finish temps closer to glaze temps you listed, otherwise your chicken may be a bit dry.
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Thanks from:--->
Unread 01-04-2013, 01:05 PM   #3
GMDGeek
Take a breath!

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

I really wouldn't mind some input. Still searching the forums but there seems to be a mix of answers. So let me rephrase the question - What temp do you cook your chicken breasts and thighs at?
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/
GMDGeek is offline   Reply With Quote


Unread 01-04-2013, 01:31 PM   #4
BigBellyBBQ
is One Chatty Farker

 
BigBellyBBQ's Avatar
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

depends on you and your cooker..and how many you are cooking..I go for internal temp breast 155/160 thigh 165/170...if i have to do them fast I go up to oven temp 375...or if want more smoke go for 225 /250....if a large load (100 to 300 halves) start out real high..if you go low temp experiment with internal temps...sometimes you have to foil them for the skin to get softer..but experimment...take notes and then experiment again..
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Thanks from:--->
Unread 01-05-2013, 12:46 AM   #5
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

I'm just talkin' bout cookin' for family here, so small batches. I usually brine my chicken pieces, on the grill at the 325-375 range, internal temps as BigBellyBBQ stated, oh and I also use a rub of some type, varies with my mood, lol.

Also as BigBelly said, just keep playin with different ideas til you hit on what you like.
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 01-05-2013, 12:58 AM   #6
JohnHB
is one Smokin' Farker

 
JohnHB's Avatar
 
Join Date: 12-14-12
Location: Sydney NSW
Downloads: 0
Uploads: 0
Default

To get a better idea of appropriate internal temperatures check recommendations for sous vide cooking. Most want to overlook all meat. I suggest 147F internal for breast and 152F for thighs - these are the maximum I use to eliminate the pink. Stand covered for around 15 minutes when cooked. Just for curiosity I sous vide brined turkey breasts for 3 hours at 140F - great flavour and moisture.
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Unread 01-05-2013, 02:07 AM   #7
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

This is what we do, so I can only speak for my family. It's pretty much exactly what we do at home and at a comp.

We always brine chicken, not that you asked....just sharing. We cook at 300+ but rarely does the temp go over 325. We always cook indirectly on a WSM or Pro Q.

Thighs get glazed at around 160ish and we take them up to about 175-178 internal. They are a pretty forgiving piece of meat, especially with the brine.

Breasts get glazed at around 150ish and we take them to 165 and then pull them off the smoker. Not nearly as forgiving as the thigh, but the brine gives you some margin for error.

You'll get a variety of answers, but this is what works well for us.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Thanks from:--->
Unread 01-05-2013, 02:31 AM   #8
BigBellyBBQ
is One Chatty Farker

 
BigBellyBBQ's Avatar
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

another tip, I do some brine however the MOST important key to great chicken is NEVER use frozen...it just sucks the moisture out...Belly up to a place where you can get fresh birds...order your stuff the week before and they will have them ready for you...If you are grilling, make your run with out sugar, save the sugar for the smoker..I guarentee you a fresh chick without a brine, will squirt at ya when sliced..
If you brine, even better as the salt/sugar will attach to the cells of the meat, however once you figure out the method of fresh birds, you will find a brine wasted....If you see a blackness on the joint, that means the bird has been frozen...safe, however lots of moisture loss...If you do not know when purchased, a salt/sugar brine will help, however as good but NEVER will it be better that a fresh bird....just my 4 cents...(inflation)
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts