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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-21-2011, 09:42 PM   #1
wormdrink67
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Default 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.
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Unread 04-21-2011, 09:45 PM   #2
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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.
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Unread 04-21-2011, 09:58 PM   #3
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really come on
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Unread 04-22-2011, 12:25 AM   #4
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In a pan with butter...now that's specific. Oh,except 174 degrees. I will go to my padded room now.

Thanks moderator.
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Unread 04-22-2011, 01:23 AM   #5
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What is a sheoaaoww.....gloves brush chime in at anytime.
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Unread 04-22-2011, 01:47 AM   #6
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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.
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Unread 04-22-2011, 12:28 PM   #7
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Quote:
Originally Posted by Brewer View Post
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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Unread 04-22-2011, 01:52 PM   #8
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Quote:
Originally Posted by Brewer View Post
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.
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Unread 04-22-2011, 01:57 PM   #9
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I go 2 hours at 275, so I'll have to agree with 2-1/2.
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Unread 04-22-2011, 07:29 PM   #10
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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.
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Unread 04-22-2011, 09:12 PM   #11
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Yep, i say crank the heat around 300 or so.
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