Comp Chicken temp and time?

rkoener · 06-24-2011, 10:54 AM

I am going to do comp chicken for the first time and I have been working on my process. I think I have a good plan for the prep, but I need some thoughts on cook time and temp. I am doing bone in, skin on thighs. I plan to marinate them then cook in a parkay bath for ? mins at ? temp. Then they will come out and go on the grate for ? mins at ? temp. I plan to dip them in warm sauce and box them. If they are done early I will keep them warm in the sauce bath for a while.

Can you chicken experts please comment on both the time/temp and my procedure? I think I am close and obviously I need to practice (which I am doing this weekend), but I want a good starting point.

Thanks in advance!

watg? · 06-24-2011, 11:11 AM

You won't find a better starting point than this:

http://www.bbqbug.com/forums/bbq-con...n-chicken.html

goodbuddiesbbq · 06-24-2011, 12:31 PM

I would cook between 275-325 degrees.

I would have them out of the parkay after 30-45 minutes.

I would have them on the grate for about 20-30 minutes.

I would sauce them and put them back on to finish until they are between 174-183 degrees.

Those are some ranges....practice with it and find the time and temp you like, but you will not get killed with those parameters. Do not, IMO, let your chicken get that heavily sauced before you throw it in the box...you will more than likely get smashed if the sauce is laid on that thick.

Now off you go!

Jacked UP BBQ · 06-24-2011, 01:19 PM

hmmmm I have never temped chicken. I just cook it for 2.5 hours

06-24-2011, 10:54 AM	#1
rkoener Got Wood. Join Date: 06-17-11 Location: Morton,IL Downloads: 0 Uploads: 0	Comp Chicken temp and time? I am going to do comp chicken for the first time and I have been working on my process. I think I have a good plan for the prep, but I need some thoughts on cook time and temp. I am doing bone in, skin on thighs. I plan to marinate them then cook in a parkay bath for ? mins at ? temp. Then they will come out and go on the grate for ? mins at ? temp. I plan to dip them in warm sauce and box them. If they are done early I will keep them warm in the sauce bath for a while. Can you chicken experts please comment on both the time/temp and my procedure? I think I am close and obviously I need to practice (which I am doing this weekend), but I want a good starting point. Thanks in advance! __________________ BBQ Daydreamin' Morton, IL. 2 - 22.5" WSMs (stoked), 1 - 22.5" readhead performer

06-24-2011, 11:11 AM	#2
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD Downloads: 0 Uploads: 0	You won't find a better starting point than this: http://www.bbqbug.com/forums/bbq-con...n-chicken.html __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

06-24-2011, 01:19 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	hmmmm I have never temped chicken. I just cook it for 2.5 hours __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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06-24-2011, 12:31 PM	#3
goodbuddiesbbq is one Smokin' Farker Join Date: 11-24-09 Location: Cleveland, Ohio Downloads: 0 Uploads: 0	I would cook between 275-325 degrees. I would have them out of the parkay after 30-45 minutes. I would have them on the grate for about 20-30 minutes. I would sauce them and put them back on to finish until they are between 174-183 degrees. Those are some ranges....practice with it and find the time and temp you like, but you will not get killed with those parameters. Do not, IMO, let your chicken get that heavily sauced before you throw it in the box...you will more than likely get smashed if the sauce is laid on that thick. Now off you go!