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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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Old 03-27-2013, 08:37 PM   #1
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR
Default Thighs

What temperature do you cook them to? Are they most tender when they're just cooked enough (165-170) or does the fat (if there is enough) need time to render? Personally I cook them to 170-175 but I read in Dr. BBQs book to cook them to 190 so it made me wonder
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Old 03-28-2013, 07:30 AM   #2
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Join Date: 06-20-11
Location: Mooresville, NC

At home I grill them to at least 180, because I like crispy skin and know there is plenty of fat and flavor in the dark meat to handle high temps.

At comps, its a whole other story. I don't even check temp. I go completely by time, texture and taste. Generally takes about 2 hours for me to cook them. If i had to guess, it would be around 190 I.T when done.
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Old 03-28-2013, 08:10 AM   #3
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Join Date: 08-26-11
Location: okeechobee, fl.

I brine for added moisture. So i sauce at 190. The finish product is probably around 200. Very moist and tender
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Old 03-28-2013, 10:15 AM   #4
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Join Date: 06-14-12
Location: Buna, Texas

190+, I don't do thighs in Texas comps, but my wife loves them so when cooking at home, 190+ seems to really hit the mark with juiciness and nice and tender.
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Old 03-28-2013, 10:35 AM   #5
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Join Date: 06-03-09
Location: Columbus,Indiana

180... for perfect chicken...
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Old 03-28-2013, 07:11 PM   #6
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR

Sounds like a little R&D is in my near future. Thanks guys!
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Old 03-29-2013, 11:57 AM   #7
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Join Date: 10-22-08
Location: Philly, PA

I go by cooker temp 275+ appox. 1 1/2 to 2 hrs.
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Old 03-29-2013, 12:06 PM   #8
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Join Date: 04-22-10

no temp, it's a time thing.
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