chicken thighs

fishlessman

<p />this is my second attempt at chicken thighs this week, im getting closer. first attempt was over cooked chicken with great crunchy skin. this one was brined but the skin wasnt as cruncy, tried to crisp them with the dome open and they started to burn before crisping. tonight i have some more to try that were taken from the brine this morning and are now air drying for the day. i think these will be the best of the 3 tries. dont know why this has been so hard to get just right, im glad its just chicken parts that have me baffled,and not beef, pork, duck, lamb, etc. if worse comes, i can live without chicken parts, will just have to push them off the plate with the lettuce

Wardster

fishlessman,
Stay at it. IMO, chicken thighs are the most forgiving meat alive. Often, I will do them indirect at 250* for about 5.5 hrs.
THE most underated meat.... IMO

fishlessman

Wardster,
any idea at what the internal was when you took them off. im just going to be persistant and do them 3 times a week until i get them right in my pursuit to make the best of cheap eats

Mark Backer

Wardster,[p]I agree. We like them for about 5-6 hours at 225 raised. good as baby back ribs, they are...

Sigmore

Wardster, Thanks for the use of your Egg in Ocala. I did chikkie thighs for about an hour at 325° to 350° on your machine. Took them off at 180° internal.

Wardster

sigmore,
no prob my man. I can't wait to see the recipe