Chicken thigh Question

SteadySmokin · Jul 11, 2010

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 · Jul 11, 2010

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/bbq-contests/894-award-winning-competition-chicken.html

Ribbin' Randy · Jul 11, 2010

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 · Jul 11, 2010

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 · Jul 11, 2010

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 · Jul 11, 2010

Great I'll make sure to get some pics

Chicken thigh Question

SteadySmokin

Knows what a fatty is.

BruceKWHP

Full Fledged Farker

Ribbin' Randy

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SteadySmokin

Knows what a fatty is.

thirdeye

somebody shut me the fark up.

SteadySmokin

Knows what a fatty is.

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