To Sauce or not to Sauce

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little smokey

Smoking Fanatic
Original poster
Aug 4, 2011
337
28
Omaha
Do you BBQ sauce your chicken thighs, legs, quarters etc?  If so when do you sauce them after they are done or almost done?  I myself have been experimenting with saucing 30 minutes before done and a light layer of sauce after being done, it seems to be pretty good this way.  Although of course I leave some un-sauced since I love the taste of the rub also by itself.
 
Totally a matter of taste. As you pointed out, you like some with sauce and some without. I like to use sauce for dipping after they're done, but I like crispy skin.
 
Saucing before they are done, lets the Sauce caramelize a bit and brings out additional flavors in the sauce and Chicken. For Crispier skin leave it off.  I'm a SAUCER at 155*F for Breasts and 165*F for Legs and Thighs and let them ride up 10* more...JJ
 
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Saucing before they are done, lets the Sauce caramelize a bit and brings out additional flavors in the sauce and Chicken. For Crispier skin leave it off.  I'm a SAUCER at 155*F for Breasts and 165*F for Legs and Thighs and let them ride up 10* more...JJ


I agree about the carmelization, I think it brought out great flavors.  
 
If I'm in the mood for sauce I heat it and brush it on after it's on the dinner plate. 
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