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chicken thighs

post #1 of 17
Thread Starter 

I'm going to smoke some chicken thighs, this weekend, and I'm thinking about soaking them in brine.  I've never done this, so any suggestions?  I'm only going to be smoking enough for two people, if that helps.

post #2 of 17

A quick search of the term "chicken brine" yields 3759 results. I'm sure you can find what you're looking for in the very first post.

post #3 of 17
Thread Starter 

Thanks.  I think I found the one I will use, right after I posted this.  I did a search for brines, and found a good one.

post #4 of 17

Make sure you share what it is and how it worked. The whole idea of a forum is building a knowledge base. That way, others can benefit from your experience. And you'll be immortalized on the interwebs :)

post #5 of 17
Thread Starter 

I got this off of The Meatwave.  I think I will leave the molasses out.

 

  • 1 quart apple juice
  • 1 quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
post #6 of 17

  Sounds like a plan! Be sure to show Q-view:banana_smiley:.

 

   Mike

post #7 of 17
Let us know how it turns out ! grilling_smilie.gificon14.gif. I'am sure ya will nail it ! WHB
post #8 of 17
Thread Starter 

Here's the finished product.  Unfortunately, I had to finish them up in the oven.  It was really windy, today, so my smoker was having trouble keeping the right temp.  They sure were good, though.  I made some white BBQ sauce, and it was pretty darn tasty.   

post #9 of 17
Quote:
Originally Posted by Scott Edwards View Post
 

, I had to finish them up in the oven.  It was really win

 

it happens, they sure do look good. how bout some details or recipe for this white bbq sause of which you speak... 

post #10 of 17
Thread Starter 

Here's a link to the blog with the sauce.

http://www.meatwave.com/blog/smoked-chicken-with-big-bob-gibsons-alabama-white-barbecue-sauce-recipe

post #11 of 17
Thread Starter 

I didn't brush the sauce on, I dunked the thighs in it, after I took them off of the pit.  There is also a recipe for the brine I used on this site.

post #12 of 17

thanks, looks really good. got it saved to try.

post #13 of 17
Quote:
Originally Posted by Scott Edwards View Post
 

I didn't brush the sauce on, I dunked the thighs in it, after I took them off of the pit.  There is also a recipe for the brine I used on this site.


I have done that white sauce many times. Going after it today. Wife loves it.

post #14 of 17
I substituted the molasses with fresh clover honey, marinated boneless skinless thighs for 4 hours and then smoked them for 1hr 45 min @ 275 degrees. I used a combo of hickory and apple chips....they turned out PERFECT! yahoo.gif
post #15 of 17
Quote:
Originally Posted by Scott Edwards View Post

I got this off of The Meatwave.  I think I will leave the molasses out.

  • 1 quart apple juice


  • 1 quart water


  • 1/2 cup kosher salt


  • 1/4 cup brown sugar


  • 2 tablespoons molasses



I used this recipe for the prev. Post...
post #16 of 17
Thread Starter 

Brad T, I didn't think about using honey.  I should do that, next time I make these.

post #17 of 17

I like the honey substitution idea. I want to do some thighs this weekend myself, and this sounds just like what I am looking for. Thanks for sharing!

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