slow cooked chicken thighs

the collagen aspect is one reason to slow cook, but not the only reason.

i think there are a good number of people here that have had great luck with wings/drums/thighs going long at 250 or so. for one thing, the dark meat is generally better (in terms of mouth feel) when taken to higher temps. chicken is safe at 140 say, ultra safe at 160 (bacteria wise). but most folks would be surprised to find that chicken wings, drums, thighs can easily go to 185/195/200 internal temp and still be moist. it's at those upper temps (185+) when the meat firms up and feels less greasy.

most recommendations to take chicken or turkey to 185 in the dark meat have nothing to do with food safety. the dark meat is no more risky at 150 than the breast meat is. but almost universally, people prefer the dark meat firmer, and that happens around 185 or better.

they won't dry out at 250 until they cook to whatever your desired temp is. and if you like them crisper and firmer, you can actually get them there while PRESERVING moisture which might be long gone in a metal cooker or your oven.

I like raised direct at 250°, even with the dome or higher. Plan on at least 2 hours, sometimes closer to 3. These racks work great for legs and wings, no turning....



I cook my halved birds that high too.

Where did you find that leg rack? I would like to get one of those.

I think I got mine from Harbor Freight for $6 each. I also think that Lowes has them. One brand has folding legs. Mine are Bayou Classic.

direct @ 350:

Great insight Mainegg. As far as I'm concerned, when strike speaks, I listen.

i did this cook with wings, but its best with thighs. its the same cook, raised grill direct with maximum distance between lump and grate.
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