Hickory Chicken Thighs

Started by DjSaneR, June 12, 2011, 12:42:59 PM

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DjSaneR

I've never done these before. I brined 10 thighs and am using 2hrs of hickory.  I put them in at 1pm @ 230°.  How long should I be cooking these for?  Seems that the thermometer is too big for the small thighs.
Here's the progress


Thanks!
Bradley 6 Rack Digital
Weber Genesis S320
Weber Performer

Habanero Smoker

I'm not good with times, since I depend on the IT. I would check them with a instant read at the 1.5 mark.

For thin cuts of meat, run your probe through the side of the thigh until you reach the middle of it's thickest point.



     I
         don't
                   inhale.
  ::)

DjSaneR

Thanks, Hab.  I'll give that a shot
Bradley 6 Rack Digital
Weber Genesis S320
Weber Performer

TestRocket

Yea, a good instant read thermometer is a must! And whenever in doubt give your chicken the amount of smoke 40-90 minutes and finish on the grill and check when the juices run clear and you are done!  ;D