Chicken thigh Question

SteadySmokin · 07-11-2010, 08:59 AM

So ill be throwin some spares on the UDS a little later. Was planning to put some chicken thighs on as well (as long as there is enough room). Is there a temp that would work well for both meats or should i throw the thighs onto the weber. Would b prefer just stickn with the UDS but whatever works Thanks

BruceKWHP · 07-11-2010, 09:07 AM

I have cooked lot of thighs, with some skin trimmed so it just covers at 250-260 on the UDS with good results... done in 1:15 or so. a Family fav.

Pulling the skin off and scraping the fat will deal with the UDS low temps inability to render the fat properly... and you can season the meat under the skin before you put it back on.

Detailed info here: http://www.thepickledpig.com/forums/...n-chicken.html

Ribbin' Randy · 07-11-2010, 09:09 AM

250 and throw the thighs on when the ribs have about 2.5 hours left. I do this all the time. I like to sear the thighs on the weber at the end of the smoke. Good luck!

SteadySmokin · 07-11-2010, 09:19 AM

Thanks I had some thoughts an you guys reassured em.

Bruce I've read that pickled pig comp chicken thread a couple times before. The yield of fat that comes off the skin is crazy!

I appreciate it guys

thirdeye · 07-11-2010, 09:24 AM

My BDS thighs (skin-on, bone-in, and unscraped skin) usually take about 1-1/2 hours at the 250° +/- pit temps you will use for ribs. They come out great.

SteadySmokin · 07-11-2010, 10:09 AM

Great I'll make sure to get some pics

07-11-2010, 08:59 AM	#1
SteadySmokin Knows what a fatty is. Join Date: 06-08-10 Location: Santa Rosa, CA	Chicken thigh Question So ill be throwin some spares on the UDS a little later. Was planning to put some chicken thighs on as well (as long as there is enough room). Is there a temp that would work well for both meats or should i throw the thighs onto the weber. Would b prefer just stickn with the UDS but whatever works Thanks

07-11-2010, 09:07 AM	#2
BruceKWHP On the road to being a farker Join Date: 01-15-10 Location: Oak Park, CA. Ventura County 91377	I have cooked lot of thighs, with some skin trimmed so it just covers at 250-260 on the UDS with good results... done in 1:15 or so. a Family fav. Pulling the skin off and scraping the fat will deal with the UDS low temps inability to render the fat properly... and you can season the meat under the skin before you put it back on. Detailed info here: http://www.thepickledpig.com/forums/...n-chicken.html __________________ Bruce B. Building "Robot", my UDS: http://www.bbqbrethren.com/forum/showthread.php?t=83312 UDS "Robot", CL CharGriller w/sfb, freebie gasser

07-11-2010, 09:09 AM	#3
Ribbin' Randy Full Fledged Farker Join Date: 07-06-09 Location: Carmel, Indiana	250 and throw the thighs on when the ribs have about 2.5 hours left. I do this all the time. I like to sear the thighs on the weber at the end of the smoke. Good luck! __________________ WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven

07-11-2010, 09:24 AM	#5
thirdeye Babbling Farker Join Date: 01-14-06 Location: At home on the range in Wyoming	My BDS thighs (skin-on, bone-in, and unscraped skin) usually take about 1-1/2 hours at the 250° +/- pit temps you will use for ribs. They come out great. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Kettle, Oil Patch Horizontal Visit my Cookin' Site by clicking HERE

07-11-2010, 09:19 AM	#4
SteadySmokin Knows what a fatty is. Join Date: 06-08-10 Location: Santa Rosa, CA	Thanks I had some thoughts an you guys reassured em. Bruce I've read that pickled pig comp chicken thread a couple times before. The yield of fat that comes off the skin is crazy! I appreciate it guys

07-11-2010, 10:09 AM	#6
SteadySmokin Knows what a fatty is. Join Date: 06-08-10 Location: Santa Rosa, CA	Great I'll make sure to get some pics