Smoking Thighs question

big iron

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Original poster

Feb 14, 2016

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21

• Feb 15, 2016

• #1

Hey everyone!  Going to make my first attempt at smoking thighs this weekend in my MES 40".  I was wondering if anyone could offer some advice on times and sauce?  I'm going to use Jeff's rub on them after the brine, but I haven't seen a temp or time that I can use.  Doing ribs on Saturday, but I'll post that question in the other forum ;)

Thanks!!  Brad

 

travisty

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Mar 10, 2014

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Salt Lake City, UT

• Feb 15, 2016

• #2

@Bearcarver  's is the best ive found on here. He does his recipes with lots of info and pictures!:

http://www.smokingmeatforums.com/t/146607/chicken-thighs-mes-40-smoked

 

chef jimmyj

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• Feb 15, 2016

• #3

Time depends on Temp smoking at and size of the thighs. I been getting Birdzilla thighs lately. Sucks for Fried Chix but good eating out of the smoker...225 and depending on size, 3-4 hours, 275, 2-3 and anything over 300°F, 1-2 hours. Best to go by IT I like 175°F. The meat is juicey and pulls from the bone with just a tug. See my fav sauce below...JJ

KC Bubba Q Juice

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

 

Last edited: Feb 15, 2016

SmokinAl

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Central Florida (Sebring)

• Feb 16, 2016

• #4

Looks like JJ has you covered.

It's really hard to screw up thighs, they are very forgiving. I've gotten distracted & they have gone to 190 IT and they were still juicy.

Al

 

beeboy

Fire Starter

Nov 29, 2014

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Sapulpa, Ok

• Feb 16, 2016

• #5

I have never used molasses as a spice. That sounds really good!

 

gavin16

Meat Mopper

Jul 4, 2014

191

32

Cedar Rapids, Iowa

• Feb 16, 2016

• #6

Chicken thighs/leg quarters are definitely one of my favorites!! Very cheap and easy to make!! I have a MES 40 as well that I'm still learning how to cook them in.  Unfortunately it cannot get up 300 to crisp the skin so I just turn it up to the max 275 and go from there...

This last time I cooked however I had a problem with the skin being incredibly rubbery... it's a problem I have now and again using the MES... :/ 

I actually bought some more thighs for this week along with hearts and gizzards.  If I don't grill them I'm considering smoking for a while and then tossing in the oven to try and crisp the skin or the propane grill.  

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Feb 16, 2016

• #7

There is some really good suggestions, and JJ has been turning out killer sauces as long as I have been around..... BUT!

I always suggest to first timers. If you just have to have sauce serve it on the side. Smoke the thighs with salt and pepper only, and just a pinch at that. Try it nekkid and learn how good the chicken tastes with nothing but smoke. Taste the chicken before enhancing, modifying, saucing, rubbing, spritzing, brining, curing, etc etc etc...

Too many miss just how good the chicken is, just being chicken. I do all of the above and still believe the best chicken is still a nekkid chicken.

Just my thoughts. Learn how it tastes before trying to change it.

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Feb 16, 2016

• #8

I like to inject thighs. One of my favorite injections to use is the one I used if or the chicken I used n this thread:

http://www.smokingmeatforums.com/t/154277/buffalo-chicken-egg-muffins