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Unread 07-11-2010, 11:59 AM   #1
SteadySmokin
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Default Chicken thigh Question

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
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Unread 07-11-2010, 12:07 PM   #2
BruceKWHP
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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/...n-chicken.html
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Unread 07-11-2010, 12:09 PM   #3
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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!
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Unread 07-11-2010, 12:19 PM   #4
SteadySmokin
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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
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Unread 07-11-2010, 12:24 PM   #5
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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.
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Unread 07-11-2010, 01:09 PM   #6
SteadySmokin
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Great I'll make sure to get some pics
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