Picked up some thighs at the store on the way home from work tonight. Pulled out 4 and rubbed em down with Tony Chacheres and started heating my MES 30. Got it at 240 and brushed the thighs in olive oil before i put them in with some kickory chips. This is kind of a fooling around smoke, with benefits on the tail end. If they turn out well i think i'll make some for friends tomorrow. I think i will leave it around 235-240 for an hour and a half or so then see what i'm working with inside. Ill try to probe the meat for temp but it did not seem like there was much room in the meat for a good reading. Any suggestions for this?
Towards the end i will crank up the MES to max and see what kind of skin i can get. If needed they might hit the grill/broiler, but based on the bark from my last butt i feel optimistic.
They also might get some Williamson Bros. sauce at the end. If anyone has any other flavoring ideas towards the end, please post what you have in mind. I'm a blank canvas right now.
Rubbed down thighs
More Q-View to come.