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Smoking Turkey Thighs - Questions

post #1 of 9
Thread Starter 

Hey Everyone, things are going well. Been smoking up a storm here, lotsa chicken and ribs. Now I am venturiong into some turkeyt thighs.

 

Reading up, here is what I hav noted.

 

Brine them (not mandatory, but can be good)

 

I see no mention of rubs, any suggestions? The family has been liking the memphis dry rub, but I was wondering about changing it up...

 

Pecan Cherry or Pecan Apple seems best

 

Smoke at higher temps (250ish) until it reaches 170 or so. That would be 3 - 4 hours?

 

Any input id greatly appreciated as usual, I'll post pics of this one when its done.

 

Appreciated! 

post #2 of 9
Quote:
Originally Posted by SmokinCanadian View Post

Hey Everyone, things are going well. Been smoking up a storm here, lotsa chicken and ribs. Now I am venturiong into some turkeyt thighs.

 

Reading up, here is what I hav noted.

 

Brine them (not mandatory, but can be good) 

 

I see no mention of rubs, any suggestions? The family has been liking the memphis dry rub, but I was wondering about changing it up...

 

Pecan Cherry or Pecan Apple seems best

 

Smoke at higher temps (250ish) until it reaches 170 or so. That would be 3 - 4 hours?

 

Any input id greatly appreciated as usual, I'll post pics of this one when its done.

 

Appreciated! 

 

Hi, Smokin Canadian.

 

You're right on...a brine isn't necessary but can be great!

 

For poultry I like to keep the rub pretty simple: coat with some EVOO and butter mixture, then dust with Seasoned salt, Lemon pepper, and sage.  Especially if you brine first, you'll get plenty of flavor this way.

 

I like your wood choices.

 

I smoke poultry @ 275*, then crank up to 325* or higher at the end to crisp up the skin real nice.  IT of about 170* is a good target.  Time is only a guess, but I doubt it takes 4 hours for turkey thighs.  I'd guess 2-3 hours.

 

Good luck!  Be sure to show and tell how they turn out!

 

Red

post #3 of 9

Sounds good here too. pepsi.gif, I'm in ...

post #4 of 9
Thread Starter 

Thanks Red!

 

Got them air drying in the fridge awaiting this rub:

 

 

  • 2 Tablespoons onion powder
  • 1 Tablespoon paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon powdered sage
  • 1/2 teaspoon cayenne pepper

 

They smell great so far!

post #5 of 9
Quote:
Originally Posted by SmokinCanadian View Post

Thanks Red!

 

Got them air drying in the fridge awaiting this rub:

 

 

  • 2 Tablespoons onion powder
  • 1 Tablespoon paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon powdered sage
  • 1/2 teaspoon cayenne pepper

 

They smell great so far!

 

That'll do nicely!  Be sure to give us updates...

 

Red

post #6 of 9

Sounds like you're off to a good start! Don't forget to post some good Q-view!

post #7 of 9

Hi there up North!  I just smoked up a bunch of thighs this last weekend for folks...one of my most favorite things to eat on the grill.  Like Red said maybe go around 275 ( i just guess on temp) because most of the time i'm just doing them on the kettle with indirect heat.  After i reach 165 then i coat them in a homemade bbq sauce (that's to die for) and fry over the hot coals for a few minutes. 

 

1/3 cup catsup

2/3 cup brown sugar

few table spoons of honey

TB worcestshire sauce

a few shakes of rub...Daves is good

 

Mix well and enjoy. 

post #8 of 9
Thread Starter 

That was awesome, I'll post a detailed post a bit later. 

post #9 of 9
I like equal parts salt, course ground black pepper, paprika and brown sugar. Sometimes I throw some chili powder or red pepper flakes in for grins. Also use a dark beer such as Shiner Bock in the water pan. Depending on number of turkey thighs and size (I've had some that look like they came from a T-Rex leg), usually 3 - 4 hours works. Not sure why, but I hadn't thought of brining them. drool.gif
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