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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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Unread 08-26-2013, 04:22 PM   #16
Sawdustguy
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1. You can get bite through skin without scraping by braising.
2. Breast meat dries out to easily.
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Unread 08-26-2013, 11:40 PM   #17
gettinbasted
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I'm going to go against the consensus and say that a 180 degree thigh is not necessarily overcooked. A breast is best at 160ish, but a thigh can take some heat, depending on your method.
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Unread 08-27-2013, 08:01 AM   #18
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Quote:
Originally Posted by gettinbasted View Post
I'm going to go against the consensus and say that a 180 degree thigh is not necessarily overcooked. A breast is best at 160ish, but a thigh can take some heat, depending on your method.
I agree. I checked temp on my thighs one time and it was well over 180, but the thighs were not overcooked. In fact they were very juicy and took 1st at the Burlington KS contest in 2010.
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