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antny616
05-04-2009, 08:58 PM
Local G store had chick thighs on sale the other week so I picked up a package to do some practice for a comp in Sep..... WOW I have a lot of work to do!! The flavor was very good, I did a brine over night and my own rub and then smoked to temp. I figure after doing 3 or 4 thousand I should have it down.

Thanks for checking.

antny

the_selling_blues_man
05-04-2009, 09:05 PM
It's a burden smoking and tasting all of that chicken but it must be done in the name of perfection (LOL). What kind of competition are you entering?

antny616
05-04-2009, 09:13 PM
It's a burden smoking and tasting all of that chicken but it must be done in the name of perfection (LOL). What kind of competition are you entering?

Its a KCBS comp here in my town. Kind of a raise money for a local group thing. Last year was the first one and I tried as much food as I could. I had just got into smoking and I was not at all impressed. Only 2 or 3 out of 18 were real good so my friend and I decided to give it a try. Lots to learn.......

the_selling_blues_man
05-04-2009, 09:26 PM
What type of wood do you use? What temp are you smoking at?

antny616
05-04-2009, 09:40 PM
Apple and Hick most of the time. Some Misq. I have been doing the ribs and the chicken practice. I have the flavor where I want it but need to work on the cooking. I do my ribs to 185 and chicken to 175 / 180.

Fatback Joe
05-04-2009, 10:15 PM
Keep plugging away. You will get it.

Try stopping at 170. Depending on the intensity of your brine, you might want to cut the time in the brine down a bit for thighs.

Just my :twocents:

glued2it
05-05-2009, 12:18 AM
Personally I wouldn't recommend using mesq. on poultry.:twocents:

Hickory and fruit woods are best.

If you are a skin eater, Try marinating in some hidden vally ranch for a day or or two.( not Kraft or off brand)
Then add a little rub and smoke em and see how it comes out.

IMHO I don't think brining is good on dark meat chicken.
If you cook it right there should be no need for it.:msn-wink: (165)

Chargrilled
05-05-2009, 12:22 PM
Hidden Valley Ranch......... hummmmmmmmmmm

goin to give that one a try J!!!

As far as the chix, what temp is your pit running while your cookin the thighs??

antny616
05-05-2009, 12:27 PM
Hidden Valley Ranch......... hummmmmmmmmmm

goin to give that one a try J!!!

As far as the chix, what temp is your pit running while your cookin the thighs??

I try to stay @ 275 ish.

crewdawg52
05-05-2009, 02:28 PM
Try Pecan with yardbird. Also, suggest you yank the thighs at 165*, let them rest a few, then try them. I do that at home....:twocents: :twocents: