Smokin' Thighs

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richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
8,432
41
Seaside Poultry Brine

 

Per Gal. Of Water:

 

½ cup kosher salt

½ cup brown sugar

6 heaping tbsp of Crab/shrimp boil mix

 6 whole pods of NM green chile roasted and peeled w/out stems.

 

Boil and stir well, then put brine in fridge to cool. Add poultry when brine has cooled. Brine parts or whole poultry for 6-9 hrs.

 

After 9 hours, I removed the thighs and rinsed them in cold running water. I then patted them dry. They went back into the fridge for another hour, When I took them out of the fridge, I put them on a rack on let them air dry a little more for about ten minutes. before putting them in the smoker

 

I ran the GOSM at close to 350°, using two chunks of apple mixed with some RO. First pic of thighs was at the 1-½ hour mark; this includes the time for the smoker to come up to temp.

 
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The second pic was at the 2-hour mark; I pulled the rack and placed it on the table. I went into the house to get the camera, and when I returned, my five buddies had already gotten into the chicken. It was like a meat filled piñata, at a pit bull party. So, there is no presentation pic, just the before and no after.

 
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The third pic is of my smokin’ senorita, Susie Q.

 
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The texture of the skin was on the crispy side, but not bite through. The meat was very moist, with a nice flavor blend of smoke and the shrimp/crab mix. There was just a hint of heat from the NM chile pods. This I got from a single piece that my Friends left me.

 

Thanks for your time, and pic friends that aren’t real hungry.

 

 
 
Great post Rich - I cant imagine Suzie Q could be any happier
 
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