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Bite Through Chicken Thighs

post #1 of 4
Thread Starter 

I am entering my very first BBQ competition next weekend and wanting to do the bite through Chicken Thighs.  Last week I did it starting off at 275% for first 30 minutes and then dropped temp down to 225% for remainder of the cook and had the bite through skin.  I did this with fresh non frozen thighs.  Ii repeated everything the same way this weekend but used some previously frozen thighs that were thawed and did not get the same bite through skin.  Is the fact that I used the frozen thighs the reason for not getting the bite through effect this time.  I am going in and cleaning the skin of added fat.  Any other point I may be missing.  

Thank you for the feedback.

post #2 of 4

Were the thighs the same size?  When I buy fresh chicken it has never been frozen and is generally smaller in size/weight compared to the other chicken.  I would also think that 275+ after the 225 smoke would produce better skin. 

 

Mike

post #3 of 4
Thread Starter 
Quote:
Originally Posted by mike5051 View Post
 

Were the thighs the same size?  When I buy fresh chicken it has never been frozen and is generally smaller in size/weight compared to the other chicken.  I would also think that 275+ after the 225 smoke would produce better skin. 

 

Mike


Yes the same size

post #4 of 4

Buy your chicken at publix ... seems their chickens thin skinned and not full of fat .. what I do sometimes is take fingers between meat and skin, then pat it dry and put a little seasoning mix (spg) under skin , try it on a couple ,,,

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