chicken thighs

Discussion in 'Poultry' started by boston, Jul 26, 2008.

  1. boston

    boston Fire Starter

    I am thinking of doing some boneless, skinless chicken thighs sunday, need help with a brine.
    Or should I use a rub, or both???

    I am also thinking of doing texas-hunters chicken cordon bleu.

    That leaves 1 rack empty, hmmmm, cant do that, I'll have to come up with something else to. Maybe another brisket...
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Brine the chicken. And by all means loader up w/ brisket..
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Nothing like a full smoker! find ya something, just remember to keep raw chicken UNDER anything else you slap on the smoker. Here's a link to a basic chicken brine http://www.wyntk.us/food/brining-meat.shtml. You can alter it any way you like, just remember it's the salt and sugars that give the flavor. And remember that's what a brine is - flavor - NOT a cure (check Richtee's sticky - http://www.smokingmeatforums.com/for...ad.php?t=20502

    Here's the brine for my last chicken parts. Never the same twice... http://www.smokingmeatforums.com/for...ad.php?t=19169

    Good luck! Show us some pics!
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Just be careful without the skin or bones, otherwise they may be dry.
    Just MHO.
     
  5. tn_bbq

    tn_bbq Smoking Fanatic

    I say do both (brine and rub). That's what I do.

    I brine overnight and then season with rub just before putting on smoker. I've got some chicken brining in the fridge right now.

    Fill that smoker up with something:
    Brisket
    Fatty
    Sausage
    Pork butt
    Ribs
    Bologna
     

Share This Page