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Thighs and Legs?
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Mark0525
Posts: 1,235
I was going to throw some of these pieces of chicken on the egg. Should I do them direct, raised grate?
Comments
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Yup..400*
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Thank you. My comfort cork has always been indirect but I guess I will venture out and try direct. Thanks again
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Mark, I inject them with creole butter and cook indirect at 375-400. I use Rib Stars for Chicken if you can find that rub. Let them dry out a little in the fridge for a crispier skin.
No wood chucks, just the lump smoke.
Mike -
They will work either way, experiment!
Drumsticks work really well in one of those vertical racks direct. I tend to get crispier skin with thighs indirect, both at 400 :P
After a year, I have still not settled on a "go to" way, but I am working on it, and its never been bad, some just not as good :P
Capt Frank
Homosassa, FL -
Thanks, ok problem #2. I took them out of the freezer when I went to work and they are still a little bit frozen, with they be ok on the egg anyways?
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I try to keep it simple with 400* direct at gasket level. Use EVOO, pepper, garlic powder, and any other rubs, etc, you like. Normally takes about 45-50 minutes. I just use lump charcoal. Seems to work ok for us.
Barry
Marthasville, MO -
I have an injector just nothing really that great to inject it with. Any common spices I could use to make up one?
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I like to do dark meat pieces indirect with a drip pan. They are fattier than white meat and the fat dripping on the coals makes a nasty tasting smoke. -RP
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Our favorite way to do chicken thighs is raised direct at 250 dome for about two hours. Turn every 20 minutes.
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I do thighs raised direct @ 375.
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The creole butter comes with an injector. If you can't find it. Use melted butter and spices of your choice.
Mike
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