I've found several posts about Jumpin Jims Chicken recipe on the FEC. But, I can't find the temperatures in any of the recipes. Can anyone confirm or at least give a recommendation on the temp?
Thanks
Briggsy
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Think around 215*- 225* is what Jim told me.
When Jim talks about "wallerin" the thighs ,lightly tented,in a bottle of sauce,he is slightly below that simmer level-or barely at it.
I have notes from when I tried them countless times,but I got away from those biggest ,self trimmed thighs ,that Jim liked to cut.
The little thighs may have been down around 200*,to take the 3 hrs.
If it is critical to you,I can probably find them,but your FEC may run a little different than my cooking.
His cookin' buddy, Fred,checks in here from Arkansas,and he might be more helpful.
When Jim talks about "wallerin" the thighs ,lightly tented,in a bottle of sauce,he is slightly below that simmer level-or barely at it.
I have notes from when I tried them countless times,but I got away from those biggest ,self trimmed thighs ,that Jim liked to cut.
The little thighs may have been down around 200*,to take the 3 hrs.
If it is critical to you,I can probably find them,but your FEC may run a little different than my cooking.
His cookin' buddy, Fred,checks in here from Arkansas,and he might be more helpful.
Tom, you are right on the temp. He cooks in the 210-225 range. Three hours on the smoker rack and then into the sauce. If your sauce starts to thicken, thin it with liquid.
Thanks Fred,and good to hear from you.
Tom-Fl
Tom-Fl