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Maiden voyage with new Rec Tec - Chicken Thigh

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  • BaconBytes
    Club Member
    • Nov 2016
    • 18
    • San Ramon, CA
    • Rec Tec RT-680; MES 30 with mailbox mod; Weber Kettle Grill;

    Maiden voyage with new Rec Tec - Chicken Thigh

    I haven't done much bone in / skin on chicken thigh but figured it would be a good first cook since I had to work all day. Came out pretty good. Skin was crispy but couldn't bite through very well. Need some more practice on this part.

    Cooked at 350 for about an hour. Used a Maverick 733 to monitor temp of 2 thighs and verified them all with my Thermapan. Cooked them to 165.

    On six of them I seasoned with smoke salt, garlic powder, onion powder and smoked paprika.

    The other six got a honey rub from Rec Tec.

    Besides the skin, I didn't think they got enough smoke either. At 350, the Rec Tec doesn't put out much smoke. I might add an AMNPS inside next time around.

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  • Huskee
    Pit Boss
    • May 2014
    • 14788
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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    #2
    Lookin' good! You could smoke them lower initially, say 225 for an hour or so, then crank it up to 350 to finish them and crisp them up. Thighs can handle a much higher temp than 165 and still remain palatable, so don't worry if your temps go up to 170, 180, even 190. True story.

    Comment

    • SMOG MAN
      Club Member
      • Jan 2016
      • 293
      • San Diego, California
      • Rec Tec 680
        Weber Performer
        Weber Rotisserie for kettle
        Weber Summit
        My old worn out Gasser for burgers

      #3
      What he said!!

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6112
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
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          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #4
        What Huskee said. In fact I don't consider dark meat done until it hits 175 deg. F.

        Comment

        • Danjohnston949
          Former Member
          • Dec 2014
          • 4437
          • 1410 9th. St. N, Fargo ND

          #5
          BaconBytes, Just What the Others Said, I usually try, time permitting, to Dry Brine 24 Hrs Ahead and Add the Rub 5-6 Hrs Prior to the Cook! I think your Rec Tec did a Great Job for You!
          Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

          Comment

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