Greetings fellow smokaholics,
I took the day off and did a major smoke on Friday for a meeting Saturday. I did a Pork Butt, some ABT's, bacon wrapped shrimp and decided to throw on some Chicken thighs on at the last minute for Friday Dinner. Everything came out great, but the thighs. They were pulled out of the smoker when they read 165 internal temp. They had a good flavor, but they were dry. I didn't brine or inject them, just rubbed them with Jacks Old South Hickory rub. I did remove the skin and fat. I did mist them every 1/2 hour with apple juice too. Question, should I leave the skin on? I've injected legs before and they came out good and very moist. Is injecting the missing mandatory link?