So i really wanted to try these after the recent thigh posts. I followed a lot of WeberLamps ideas. Here's a few notes, and lessons learned:
-It's a pain removing the bone without trashing the meat
-It's a frickin real pain trying to scrape the fat off the skin without trashing the skin
-I need a better knife!
-I'm a guy that likes smoked food, not a chef :)
-Thigh meat is darn good!
-Thanks for that post WeberLamps!
250 to 300 for 2 hrs
No brine (no time)
S and P/garlic/onion powder/paprika
A couple got bbq sauced
The thighs were pretty small so it was tough to get a real temp but i think they were anywhere from 165 to 180 each.
These would be PERFECT if i was able to scrape all the fat off the skin. That would make a major difference. My skin was really not that good. It was too tough and thick. I did try and crisp the skin up by putting them directly over the coals and skin-side down even. Not sure if buttering it made it worse but i havent had bad chicken skin until today.
Overall, my 2nd best smoke ever. These thigh were bursting with wonderful flavor - Oh yeah!
(3 sauced, 3 rub only)
Bryce
-It's a pain removing the bone without trashing the meat
-It's a frickin real pain trying to scrape the fat off the skin without trashing the skin
-I need a better knife!
-I'm a guy that likes smoked food, not a chef :)
-Thigh meat is darn good!
-Thanks for that post WeberLamps!
250 to 300 for 2 hrs
No brine (no time)
S and P/garlic/onion powder/paprika
A couple got bbq sauced
The thighs were pretty small so it was tough to get a real temp but i think they were anywhere from 165 to 180 each.
These would be PERFECT if i was able to scrape all the fat off the skin. That would make a major difference. My skin was really not that good. It was too tough and thick. I did try and crisp the skin up by putting them directly over the coals and skin-side down even. Not sure if buttering it made it worse but i havent had bad chicken skin until today.
Overall, my 2nd best smoke ever. These thigh were bursting with wonderful flavor - Oh yeah!
(3 sauced, 3 rub only)
Bryce
