Chicken thigh cook time question....

wormdrink67 · 04-21-2011, 09:42 PM

If I had 8 medium sized (about the size of your standard computer mouse) thighs in a pan with butter on the smoker at 230 degrees, how long do you guys think it would take them to hit 174 IT....?? Or, how long would it take for them to get done....?? Thanks in advance.

devious · 04-21-2011, 09:45 PM

i would say close to 2 hours, but i dont cook mine in a pan. and i cook em around 250. so i guess my input for you is worthless.

Contracted Cookers · 04-21-2011, 09:58 PM

really come on

Meat Burner · 04-22-2011, 12:25 AM

In a pan with butter...now that's specific. Oh,except 174 degrees. I will go to my padded room now.

Thanks moderator.

AustinKnight · 04-22-2011, 01:23 AM

What is a sheoaaoww.....gloves brush chime in at anytime.

Brewer · 04-22-2011, 01:47 AM

Roughly 2.5 hours. But I'd recommend kicking that temp up to 275+. I've never had good luck at 230 - skin turns to rubber. Also, I'd recommend pulling them at 165-170 IT.

Divemaster · 04-22-2011, 12:28 PM

Quote:

Originally Posted by Brewer

Roughly 2.5 hours. But I'd recommend kicking that temp up to 275+. I've never had good luck at 230 - skin turns to rubber. Also, I'd recommend pulling them at 165-170 IT.

I agree.

To avoid the rubber skin, scrape it to make it thinner.

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Sawdustguy · 04-22-2011, 01:52 PM

Quote:

Originally Posted by Brewer

Roughly 2.5 hours. But I'd recommend kicking that temp up to 275+. I've never had good luck at 230 - skin turns to rubber. Also, I'd recommend pulling them at 165-170 IT.

+1 I also recommend cooking the chicken at a much higher temperatuire than 230* unless you are going to finish them on a hot grill.

Mister Bob · 04-22-2011, 01:57 PM

I go 2 hours at 275, so I'll have to agree with 2-1/2.

Cook · 04-22-2011, 07:29 PM

At 225-230 cook it 2.5 with the skin down. Flip it skin up and crank the heat for 30 minutes. This is also the time to sauce if you're going to (I don't use high sugar sauces so fair warning). The skin will be decently bite through...mine always used to be when I used that method. Times will vary with chicken size.

These days I tend to just cook around 325 and not worry about it.

elvis67 · 04-22-2011, 09:12 PM

Yep, i say crank the heat around 300 or so.

04-21-2011, 09:42 PM	#1
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN Downloads: 0 Uploads: 0	Chicken thigh cook time question.... If I had 8 medium sized (about the size of your standard computer mouse) thighs in a pan with butter on the smoker at 230 degrees, how long do you guys think it would take them to hit 174 IT....?? Or, how long would it take for them to get done....?? Thanks in advance. __________________ WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM

04-21-2011, 09:45 PM	#2
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	i would say close to 2 hours, but i dont cook mine in a pan. and i cook em around 250. so i guess my input for you is worthless. __________________ Big Red Kenmore gasser, black shirt UDS

04-22-2011, 12:25 AM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	In a pan with butter...now that's specific. Oh,except 174 degrees. I will go to my padded room now. Thanks moderator. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-22-2011, 01:23 AM	#5
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	What is a sheoaaoww.....gloves brush chime in at anytime. __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

04-22-2011, 01:47 AM	#6
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	Roughly 2.5 hours. But I'd recommend kicking that temp up to 275+. I've never had good luck at 230 - skin turns to rubber. Also, I'd recommend pulling them at 165-170 IT. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

04-21-2011, 09:58 PM	#3
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO Downloads: 0 Uploads: 0	really come on

04-22-2011, 01:57 PM	#9
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	I go 2 hours at 275, so I'll have to agree with 2-1/2. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

04-22-2011, 07:29 PM	#10
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	At 225-230 cook it 2.5 with the skin down. Flip it skin up and crank the heat for 30 minutes. This is also the time to sauce if you're going to (I don't use high sugar sauces so fair warning). The skin will be decently bite through...mine always used to be when I used that method. Times will vary with chicken size. These days I tend to just cook around 325 and not worry about it.

04-22-2011, 09:12 PM	#11
elvis67 Full Fledged Farker Join Date: 07-22-05 Location: kansas Downloads: 0 Uploads: 0	Yep, i say crank the heat around 300 or so. __________________ Be good or be good at it!!

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