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Old 04-17-2006, 07:33 PM   #1
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I've never competed so I'm not really sure. MHO would be to think that breast would dry out too much. I've seen lots of pictures posted with thighs. Give it a little time and those who compete will be giveing you their $.02.
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Old 04-18-2006, 08:56 AM   #2
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If you want to do breasts... brine them. Start working on your brine / sauce combo to make sure the flavors 'fit'.
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Old 04-18-2006, 01:13 PM   #3
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I always do thighs. They taste better cold.

Good Q!

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Old 04-18-2006, 02:15 PM   #4
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I also do thighs Eric. I have tried breasts at home on the smoker and they dry out too much for me, so I know I dont want to put them in a contest.

There is also a huge discussion about removing the skin or leaving it on. Skin is very hard to get right. I have always removed the skin, I have done as well as second place and as poor as 36th. So it depends on if you can get the skin right.

Hope this helps.
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Old 04-19-2006, 08:34 AM   #5
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Thighs are used by most teams because they are more forgiving. As you can tell from some of the posts here that their is a feeling by a lot of people and judges that breasts will be dry.

I have taken may first places chicken finishes with breasts over the years and have 6th overall at the Royal open a couple of years ago. You can not let the internal go over 160 on breasts or they will be dry. I will pull them off the cooker at 155 to 157 internal.

Perception can be reality for many judges and if they feel breast meat is drier they will have a hard time giving the breast a good score. If a judge does not cook Q they also can not appreciate the care taken to turn in a well done breast entry.
Jim
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Old 04-19-2006, 08:40 AM   #6
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Jim, how do you fit the 6 breast in the box? I have a hard time with thighs fitting.
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Old 04-19-2006, 08:41 AM   #7
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As far as presentation of the thigh for judging..I assume its without the skin ?
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Old 04-19-2006, 09:04 AM   #8
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either way...I think most leave the skin on if they can get it crispy enough.
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Old 04-19-2006, 09:14 AM   #9
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Is it possable to get it crispy in the smoker or is it grilled after ?
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Old 04-19-2006, 09:53 AM   #10
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2002 I got second in chicken at Oinktoberfest. I did breast, I pulled them off at 150 and then used a small torch to crisp the skin up. Don't forget they will steam a little in the turn in container. I try to beat the clock and be dead last turning in chicken.
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