Sunday Chicken Thighs on the WSM


 
Hot damn, gonna ask you for a recipe. Just did some pulled chicken on the WSM, and the skin is always terrible of course. I forget that it does not have to be.
 
Jonas-Switzerland said:
Hot damn, gonna ask you for a recipe. Just did some pulled chicken on the WSM, and the skin is always terrible of course. I forget that it does not have to be.
Click to expand...
I am quite sure others here have outstanding advice and experience for chicken.

My experience has been to pat dry the skin, apply rub ahead of time, then when cooking on the WSM, take the bowl out, target temp of 275F, put the thighs on skin side up and don't turn them. Cook time was about 45minutes.
 
Jonas-Switzerland said:
Hot damn, gonna ask you for a recipe. Just did some pulled chicken on the WSM, and the skin is always terrible of course. I forget that it does not have to be.
Click to expand...
Dry brining chicken exposed in the fridge will dry the skin out so when you cook it, the skin should be crisper.

Salt alone is enough and then you can add your rub before smoking/cooking the thighs.

The skin on dry brined chicken will look mottled and uneven in color. That’s your visual sign the skin is dried out.

For reference: https://foodal.com/knowledge/protein/dry-brine-chicken-turkey/
 
You must log in or register to reply here.

 

Back
Top