Hey, 12lbs of chix thighs DOES fit...sorta (w/Q-view)

Discussion in 'Poultry' started by dadwith4daughters, May 24, 2008.

  1. Doing pulled chix for tomorrow. Got a couple experiments going here. The first involves trying to keep these boneless/skinless chix thighs from drying out (I brined these too). Thanks to NavionJim, I'm trying the mayo route. I rubbed about 20 with mayo then put the rub on. I did about the same # with olive oil, then the rest as is. The 2nd test is about creating more surface area as I clearly have too much bird to fit on my Chargriller.


    For the second level I took a turkey v-rack and flipped it. I then just took a cooling rack and placed it on top. The other rack is just something I found around the house.



    At the time of this shot, the upper rack was registering about 10 degrees hotter than the surface grates. I'll keep you all posted with the final Q-view.

    I did these ribs this morning, taking it 3-2 and will wrap from tomorrow and heat up for the final hour.
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You're off to a great start, I'll be looking for the followup Q View!
     
  3. davenh

    davenh Smoking Fanatic OTBS Member

    Looking great so far, nice job Dad [​IMG]. Interested to see how your experiment works out.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking good grub,D/4 dots from another D/3 dots. If you please them u r successful.
     
  5. funh2o

    funh2o Meat Mopper

    Looks real good Dad. I'm getting pretty hungry looking at your Q-View

    Steve
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice way to add more space to your smoker and glad to see those wings all fit! Looks like you're off to a great smoke this weekend. The weather is nice where we are too so that's an extra bonus! [​IMG]
     
  7. Well, the results are in...I cooked these thighs at about 260 for 3 hours. Got the internal temp to about 170. The mayo created a tough exterior while the others were much 'softer'. I do think I might have over-cooked them a bit as I couldn't get the temp any higher for a shorter Q. But heck, they're all delicious.

    Thanks everyone. Have a great weekend. My Q is done.
     

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