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Chicken Thighs - First Post


 
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Paul J

New member
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This was my first smoke of chicken thighs. Marinated in italian dressing. Applied a rub. Smoked them with cherry wood @ 300 degrees for about 1 hour and 15 min until internal was 175. Carryover took them to 180. I sauced some throughout the cook and didn't sauce others. The sauced thighs were better.

They were tasty, but I'm not sure I'll do them this way again. Might simply grill them next time as I'm not sure the cooking time was long enough to really soak in the smoke.


Lastly, I've been lurking on this forum for a bit. The amount of information provided is incredible! By far the best BBQ community on the internet.
 
Man those do look good! Chicken thighs and legs are on sale at Smart & Final here in the Bay Area at .99/lb. Between the two posts with pics of thighs here, maybe I'll do that soon.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul J:...I've been lurking on this forum for a bit. The amount of information provided is incredible! By far the best BBQ community on the internet. </div></BLOCKQUOTE>Yes, we know that...
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Welcome aboard Paul, glad to have you here!
Enjoy your stay
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By the way, your she-cone thighs look terrific!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul J:
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This was my first smoke of chicken thighs. Marinated in italian dressing. Applied a rub. Smoked them with cherry wood @ 300 degrees for about 1 hour and 15 min until internal was 175. Carryover took them to 180. I sauced some throughout the cook and didn't sauce others. The sauced thighs were better.

They were tasty, but I'm not sure I'll do them this way again. Might simply grill them next time as I'm not sure the cooking time was long enough to really soak in the smoke.


Lastly, I've been lurking on this forum for a bit. The amount of information provided is incredible! By far the best BBQ community on the internet. </div></BLOCKQUOTE>

Very nice! I'll be trying my own tomorrow.

My suggestion would be to reduce you heat (say 225 - 250*), smoke longer as needed. Part of you minimal smoke may be just because the cooked too fast. As far as smoker or grill, why choose. I did some wings in the smoker (had nice smoke flavor) and then transferred to the grill for a high temp crisping. Now THAT was AWESOME! I got raves on that one. That's the treatment I'll give the thighs tomorrow. Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Might simply grill them next time as I'm not sure the cooking time was long enough to really soak in the smoke. </div></BLOCKQUOTE>

There you go Paul! Most think chicken benefits from high heat, and I think the skin is the major hurdle. You can get 'bite-through' skin from grilling.
Look up the 'Roadside Chicken' method/recipe. It's the bomb!
 
Nice chix Paul. I have to ask: bite-through skin? or was that a concern? I do low 'n slow chicken occasionally, just for the great flavor (it's a trade-off: rubber chicken skin).
 
Thanks for all the comments and feedback!

I think I will go with finishing on the grill next time.

As far as the skin, it slid around the chicken a lot. I wouldn't call it bite-through.

However, when I reheated some in the toaster oven, the skin was much better.
 
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