Need help with chicken thighs


 
M

michele p

TVWBB Pro
I plan to smoke chicken thighs and I did not do very well the last time I did them.
This time, I thought I would brine them 1st.
How long do I leave them in the brine?

Also, at the end of cooking, I placed the thighs over the direct heat to crisp the skin, but the fat dripping down caused giant flames and the skin ended up looking burnt, not a nice presentation.
 
The thighs came out rubbery. I cooked them on the top rack, then finished over the direct coals, where the skin got charred instead of crispy.
I also was not able to control the flame once I tried to crisp the skin over the direct heat.
 
I know virtually nothing about smoking poultry. I do all my poultry in my kettle, only for 2 people usually so I won't be any help.

However, I am curious, just in case I ever decide to do chicken parts in the smoker, at what temperature and for approximately how long did you smoke them before moving to try to crisp up skin? It seems to me that the fat should have been gone by then, but I defer to the more experienced poultry smokers who will be along with advice shortly
 
Just go top rack and no water in the pan(maybe sand) to raise the temps somewhere in the 300-350 range to crisp the skins without the dreaded flare ups of full on direct heat from the coals.
 
This is probably not what you want to hear, but if you hit the FIND tab here and type in chicken thighs, there are oodles of threads on the subject.
I believe the answer to your question is approx 325
 
Ok, Michele
Others will no doubt be along with more specific advice. Let me know what you did and how they turned out.
I'm a 65 year old smoking newbie, but this smoking business is fascinating, new and different. Besides, I needed a new toy
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I like to do thighs at 350 or so for the whole cook; they still absorb enough smoke for me and I like how the skin turns out.

I also like to prick the skin and meat with a fork and marinate them in Italian dressing for a few hours.

Brad
 
I want to say that when I take them from the fridge to the fire 90 minutes give or take is usually more than enough time, and I start checking temp about an hour in.

I like the results I get with Gerber's chicken. Using an oil-based marinade can sometimes make the thighs a bit fatty but I think of it as just more flavor.
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Brad
 
I never brine, but i do marinate. Cook at about 350 and no water in the pan! You should get pretty good results from there. Good luck!
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Windy City Smokers
 
I sometimes finish thighs direct high heat, but I do about 20-30 seconds for each piece. I would typically smoke roast them to within 3-4 degrees of where I want them to be. I start with one or two pieces and see how long it takes to get just the right amount of color. Once I time it with the first two pieces, then I do the rest in small batches, counting out the seconds. It doesn't take long--you have to stay right there and keep an eye on them. I keep the lid on while I am counting out the seconds in order to minimize the flare ups--just like doing a steak.
 
"Rubbery' means a bit undercooked when it comes to thighs.

While I do not low/slow chicken, many do, and it is certainly a fine approach. If you want the skin to be crisp (or have texture), then you do need some higher heat, but you can do that at finish, as others have noted.

I do chicken at 400+--usually near 500. I'm not big on low/slow chicken myself. Regardless, if the temps are high enough when it comes time to deal with the skin, you do not need to go direct--indirect at high enough heat will handle the skin just fine. If temps are not quite high enough then fine, go direct, but cover the grill immediately (to minimize flare-ups) and plan to move the pieces off direct rather quickly. Build the skin texture--don't look to develop it in one fell swoop; in other words, go direct, cover, go a minute--maybe a minute-and-a-half tops--then uncover, move to indirect, re-cover for 30-45 secs, then move back to direct--build the texture/finish you seek.
 
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