Crispy Skin Chicken/leftover charcoal


 
J

John Furdyn

TVWBB Pro
Just finished eating some of the best "overall" Chicken thighs, "that I have made".

Had enough leftover charcoal (briquettes), to fill a chimney starter. Lit it, and that's all the fuel, I used for this cook.

Trimmed 5 lbs chicken thighs, brined 1.5 hrs, standard, sugar/salt brine. Removed from the brine, rinsed, patted dry with paper towels, let air dry in the refrg. about 30 min, that's all the time I had. Patted dry again before seasoning, just used course pepper.

Assenbled WSM, put chicken on the lower cooking grate, 30 min., skin side down, checked skin at 20 min looked okay let it on for additional ten minutes, skin was nicely "Browned etc" Flipped and cooked skin side up for 15 min.

Pulled 2 of the bigger pieces, instant therm. read 165 right on the button. Transferred the chicken to the top grate, closed the bottom vents and left it there about 5-10 min. Platted the chicken, covered loosley with foil, let it rest 10 min. Lid temp held steady at about 330 during the whole cook.

Family raved about the chicken, it also looked as good as it could. Great taste/juicyness as well, as nice crispy skin.

Don't discount cooking on the lower cooking grate. Think I might try pork chops cooked the same way next, although the cooking times will be much less.

Happy smoking !!!
 
Nice story John. I think I will try the bottom grate on my next chicken cook. I always try and use the standard Salt/Sugar brine when cooking chicken-I believe it makes a world of difference.
 
The chicken had a really good taste etc. I'm sure the brine helped.

One thing that amazed me about cooking on the lower grate with no water pan. Was there wern't any dangerous flare-ups, which I kinda expected.

I guess there is enough distance between the grate and the charcoal that the flames didn't get that high. Also using the leftover charcoal, I don't think leftover charcoal gets quite as hot as new stuff, not sure about that, but that's the way it seams to me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always try and use the standard Salt/Sugar brine when cooking chicken-I believe it makes a world of difference. </div></BLOCKQUOTE>

I'll second that. its the only way to do grilled chicken and pork, IMO.
 
John you've done a lot of great work with chicken lately. I always follow your posts with interest because chicken is one of my favorite thing to cook. Thanks for sharing your experiences.
 
Ken K

Thanks for the kind words.

You know, seams to me lately, I've been leaning more towards chicken than in the past.

I've had some good luck with whole chickens recently, just thought I'd do some thighs this time.

Someone once said, with a WSM, and just a little experience you can usually make better BBQ, than you can get at your local BBQ joint.

I think we all enjoy not only eating it but doing it as well.

Happy smoking !!!
 
Hey John, I did some bone-in thighs this weekend along with a high heat baby back cook. I pulled the skin off the thighs and just rubbed, they ran at 325 for about and hour and they were perfect, nice and juicy and tender, great flavor from the rub and cherry smoke.
 
Ken K

Which racks had what cook on them ?

Empty or no water pan ?

Please advise details, I'm always looking for ideas on what to do and how.

Thanks
 
John, I did them on the top rack, empty foiled water pan. I only did one rack of ribs and 4 thighs so they all fit nicely on the top rack.

I did a Minion start with ~40 lit and ran the vents wide open until it hit 300, then started closing them down incrementally. I ended up with two completely closed and was able to regulate with the other one.

I used two packets of BBQers Delight cherry wood pellets and a few smallish pieces of hickory.

The rub I used was one I found on Kevin Taylor's web site called Poultry Magic. I did not brine or marinate, though I think some time in a brine would not have been amiss either.
 
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