follow up on slow cooked thighs

dougemsmacks

Thanks for all the feedback. Last night I decided to stick with the plan they hit about 170° afterabout 2 hours, opened the vents and brought to 350° not long after the skin got crisp and I pulled them at about 190°

Not dry at all but the seasoning had an over powering salt taste so no more low and slow with that one. It is o.k. at other temps. :pinch:

Mainegg

What seasoning did you use? i use hardly any salt unless it is sea salt added at the end. and even dizzy pig has some low salt options that we really like.

stike

i dunno how salt will change with cook temp. salt is a rock.

ahahaha

dougemsmacks

Sorry I don,t know if you will read this as it is the next day but to answer the questions I used greek seasoning on the food. That tastes very good on chops and chicken when you do higher temps like 350°.

Slow cooking brings out the salt flavor I actually did this 2 times and it was very salty on both.

I can't explain why but I feel like slow cooking allows the juice to absorb what ever is in the rub and if it is a lot of salt that is the dominant flavor.

Higher temp. cooks don't seem to allow the flavor all the way thru the meat unless they marinate for a long time and that still seems a bit bland at times.