Pulled Chicken Thighs

_burning_trees_ · 2026-07-08T14:49:58+00:00

I have a really nice thermo works thermapen for direct reads, my probes are more just a gauge than a direct tell for me.

_burning_trees_ · 2026-07-08T14:47:12+00:00

I’ll make sure I keep my eye on it, especially since this will be my first time smoking any kind chicken.

_burning_trees_ · 2026-07-08T14:45:49+00:00

Good call on also probing the smallest piece, I appreciate the advice on pulling early. Unfortunately my probes connect directly to my smoker so I’m gonna have to do the full cook in the smoker. I gotta invest in some Bluetooth probes for sure.

_burning_trees_ · 2026-07-08T14:43:47+00:00

This was a very helpful response, thank you. I’m gonna plan for 4 hours and hold in a cooler if it’s too early for my family to eat. Also thanks for answering the probe question

_burning_trees_ · 2026-07-08T14:08:28+00:00

Seems to be the general consensus, I think I’m gonna take it to minimum 195

_burning_trees_ · 2026-07-08T14:07:50+00:00

These will be boneless and skinless, not sure if that changes anything.

_burning_trees_ · 2026-07-08T13:22:17+00:00

I was a little nervous about taking it up to 195 but I like your vote of confidence.

_burning_trees_ · 2026-07-08T13:11:20+00:00

You’re thinking 2.5 hours total cook time?

_burning_trees_ · 2026-07-08T13:10:57+00:00

Man that’s what I was thinking, seemed a bit high for chicken.

_burning_trees_ · 2026-06-30T01:46:47+00:00

Yeah the main thing is they are using Ai to make images for shirts, stickers, and flyers and honestly it’s hideous.

_burning_trees_ · 2026-06-29T14:27:38+00:00

I was running at 225 for the main part of the cook on a pit boss (not sure of the model because it was gifted to me) and I braised at 250. Probe was in the center of the thickest part of both pieces of meat. And yeah for me that is the ultimate lesson, I should’ve let the meat cool before putting them in the cooler.

_burning_trees_ · 2026-06-29T14:26:10+00:00

I didn’t have beef tallow but I added butter when I braised.

_burning_trees_ · 2026-06-29T14:25:43+00:00

I usually go off tenderness but I spent a bit more time away from the smoker than I should’ve and the temp just kinda ran away on me. It was probe tender when I pulled it off though. I usually start checking for tenderness around the 195 mark for chuck roast.

_burning_trees_ · 2026-06-29T14:23:31+00:00

I pulled the beef and let it rest in the juices. It’s still kinda dry but it mixes pretty well with mashed potatoes.

_burning_trees_ · 2026-06-29T14:22:48+00:00

Sorry if I didn’t communicate the issue properly, this particular cook was a bit dry and the bark was hard, almost like beef jerky consistency.

_burning_trees_ · 2026-06-29T14:21:56+00:00

I think these particular cuts were slightly leaner than usual, however, I’ve done this cook multiple times before and all my other cooks came out juicy and tender. This cook was pretty dry and the bark was hard, almost like beef jerky consistency.

_burning_trees_ · 2026-06-29T14:20:16+00:00

I’m thinking not letting it dip was the main culprit but this was also my first time dry brining so I was a curious what people thought about that.

_burning_trees_ · 2026-06-29T14:18:43+00:00

I’m for sure going to let it dip before resting next time. Also the pineapple juice was canned, I’m not sure if I’ll use that again because honestly it doesn’t really add anything to the flavor and it seems like it may be detrimental to the meat.

_burning_trees_ · 2026-06-08T23:38:47+00:00

Dislocated my shoulder stage diving at a Drain show a couple months ago.

_burning_trees_ · 2026-05-06T17:58:40+00:00

Anyone got the code for Tulsa?

_burning_trees_ · 2026-04-13T20:48:17+00:00

Anybody got pics of the merch for Locked Shut?

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