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Grrrr did some junk thighs

post #1 of 15
Thread Starter 

So for the first time I Q'd up some chicken thighs, I've really been enjoying doing whole birds. Anyway I tried to stick to the same 300 - 350, internal temp of 175, well it seemed as most of them were done in about 2.5 hours. I know I was running a bit hotter than 350, and my cherry chunks were smaller. I didn't adjust and add more chunks at a time. Damn though the thighs were fatty, I tried to trim them up real good. The skin was garbage, smoke didn't get much penetration, all in all I was pretty pissed at the meal I made last night, nothing tasted the way it usually does not even my garlic cheese bread.

post #2 of 15


post #3 of 15

When it rains it pours and nothing goes right!



post #4 of 15
Thread Starter 

No Al, I took one look at it and when the color just looked like a pale brown I didn't even want to take a picture. Ah well, can't wait for the Lang to come!


Only thing that came out good was the corn on the cob and beans. Hahaha.

post #5 of 15

Just one of those days...Things will be better..Just hang in there...

post #6 of 15

Oh boy! Your getting a Lang!


You lucky dog!

post #7 of 15

Well Raymo, sometimes it is almost impossible to get things done the way you want.


There are so many variables standing in the way. Just kick it to the curb, and start over again.


We all love our smokers and smoked foods, and I am sure all of us has had to endure some 


bad smokes along the way. Oh well, that's just a part of it. Better days are commin.


Happy Smokin'



post #8 of 15

Raymo don't worry it happens just go for the next one

post #9 of 15


This is one reason we have this place. To teach others what we did wrong and now you get to do it all over again. Maybe you will do things alittle b\it different and your bird will come out the way you want it to.

post #10 of 15
Thread Starter 

Thanks guys, I'm thinking next time I'll stick to the whole bird, I find it more enjoyable to cook a couple birds instead of a bunch of thighs. That being said I have to figure out how to get the damn thigh's right cause I don't want to be a one trick pony, I got stuck in that rut for far too long. I have 2 pork butts and two racks of spares in the freezer so those are up next.

post #11 of 15

OK I am sure to ruffle some feathers with this post, but these are my methods I use.


I let Drums and thighs ride at low temps.

I usually run them at 250°


Most of the posts on here for chicken use higher temps and state that the skin doesn't get crispy, I have not had that problem and If I did I would pull the skin when the thighs were done, fry them or place on the grates then place them back on the thighs. Look at a Fatty wrapped in Bacon, the Bacon gets crispy in a smoker so why wouldn't chicken skin do the same


However I am the Black Sheep, my take on it is, thighs are fatty enough to cook low and slow, if thighs are cooked longer over a lower temp, most of the fat renders out, hey  it works on butts why not thighs, no pun intended.


I know everyone panics about the internal temp, but frankly I "Q" my roasters by time and my Drums and Thighs by looks and taste. Think about it, have you ever seen your spouse probe a drum or thigh when cooking in the oven, most recipes are by time and oven temperature.

For thighs I cook them till they look good, if they are browning nicely they should be well over the minimum internal temp.



Disclaimer: With all that said, it is your responsibility to make sure whatever method you use that the poultry is safe to eat, I had to throw that in there.


The above information is my experience on a Reverse Flow stick burner using wood as fuel, I probably would not use this method on my GOSM.



post #12 of 15

I have just done a couple split whole chickens so still new.  I have found that 225 is best temp for me,, it takes a little longer but skin ends up crispy.  The longer cook time also gives the rub more time to soak in.  As long as I go for proper IT temp, I seem to do okay.  My neighbors keep asking when I am going to do some more,, something must be going right :)

post #13 of 15

raymo, have you ever tried skinless? When I smoke skinless thighs I can trim nice and lean and remove any missed joint cartilage. Dry rub and give 'em about 2 hours low and slow (225*) with apple, cherry, pecan or any/all of them in combo to approx 150-155* I/T, then toss into a covered pan (or open) pan for 30-45 minutes to your desired finish temp....time depends on average size/weight. You can add butter or whatever you like for liquids, or go dry...add some grated cheese, or not, but a covered pan will yeild super-tender and juicy bird, as long as you keep finished temps in check, and even if you get a bit high, the dark meat is pretty forgiving. I've also used a 2-0.5-0.5 for a firmer exterior. Either way is a hit around my house.


I've always had good eats with skinless, either pieces, quartered or whole yard birds.




post #14 of 15
Thread Starter 
I just did skinless quarters and gave them away, I got great reviews. I should have taken the skin off the thighs.
post #15 of 15

After reading this thread and seeing what others are saying about thighs I had to do a test smoke this past weekend. I will post a thread when I get my pics uploaded.

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