Need advice on boneless thighs

[Doug KC]

I have a bunch of boneless/skinless thighs I'll be cooking this weekend for a graduation party. I've always cooked bone-in thighs with skin. Here's my plan:
<LI>Marinate in italian dressing overnight
<LI>Rinse and rub
<LI>Cook at about 250 in the WSM
<LI>Put in a pan with sauce when the internal temp hits 160 and continue cooking to 180 internal.

Any thoughts on the above process? I will also have a kettle at my disposal.

Thanks for the tips.

Doug

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug KC:
I have a bunch of boneless/skinless thighs I'll be cooking this weekend for a graduation party. I've always cooked bone-in thighs with skin. Here's my plan:
<LI>Marinate in italian dressing overnight
<LI>Rinse and rub
<LI>Cook at about 250 in the WSM
<LI>Put in a pan with sauce when the internal temp hits 160 and continue cooking to 180 internal.

Any thoughts on the above process? I will also have a kettle at my disposal.

Thanks for the tips.

Doug </div></BLOCKQUOTE>

I would use your kettle and grill them to 160* then simmer/hold in the sauce till serving time! I would not take them to 180* either, 175* would be tops for me. Especially since they are boneless, you will not have the pink bone meat to scare most folks with!

Even though they are thighs, without the bone and skin they will dry out much faster than an intact thigh.

 

[Doug KC]

Thanks for the suggestion! I think that makes sense because I'll be cramming 2 briskets and 2 butts on the WSM the night before. This way the kettle won't get jealous.

I just read a stuffed thigh recipe on here with jalapenos, onions, cheese and bacon. I might have to get a little crazy and try that!

Doug

 

[dsitterson]

I like the kettle also and sauce on the side. I do whole chickens butterfly and soak in italian and they are great if you want sauce you can always add. If I did wsm I would do like the pulled chicken in the cooking topics section.

 

[George Curtis]

just remember that the boneless ones cook really fast so keep an eye on them.

 

[Bryan S]

If it was me, well they'd have skin on em but.......... Anyway I'd RoadSide them (kettle) but put the oil in for the marinade since the best part has been removed.