- Jul 8, 2017
- 5
- 14
I just purchased a new Masterbuilt 21 electric smoker for my birthday from Lowes. Today was my maiden voyage by trying a recipe a friend shared with + helpful hints I read on this site. The recipe was for Bacon Wrapped Chicken Thighs, I will call it the Ray-T Recipe in honor of my friend.
I started by buying some boneless, skinless, chicken thighs, some 'Rub Some Chicken' seasoning from Lowe's, Cherry Wood, PepperJack cheese, and bacon. I put a small slice of the pepper jack cheese in the middle of the thigh, covered the thigh with the seasoning, and wrapped each thigh in bacon.
A couple helpful hints from this site:
-stretch the bacon ahead of time and use one piece per thigh, no toothpick needed
-no brine needed for chicken
-225 heat for 2 hours or internal heat is 165
I seasoned the thigh, wrapped it, and let it sit a couple hours. I then preheated the smoker to 225 and filled the pan with water. Once the smoker was at 225, I spread the 12 thighs out on 2 racks, and closed it up. The plan was to smoke it for 2 hours or until the internal heat was 165. I put Cherry Wood in at the beginning, put more in at 45 minutes, and the final Cherry wood in at 75 minutes. At 1 hour and 50 minutes I checked the meat and it was at 165 internal heat so I removed it from the smoker. It was fantastic! Special thanks to Ray-T for the recipe; the pepper jack cheese is key! Below is the finished product....great compliments from my daughter, son, mother-in-law, and wife!
I started by buying some boneless, skinless, chicken thighs, some 'Rub Some Chicken' seasoning from Lowe's, Cherry Wood, PepperJack cheese, and bacon. I put a small slice of the pepper jack cheese in the middle of the thigh, covered the thigh with the seasoning, and wrapped each thigh in bacon.
A couple helpful hints from this site:
-stretch the bacon ahead of time and use one piece per thigh, no toothpick needed
-no brine needed for chicken
-225 heat for 2 hours or internal heat is 165
I seasoned the thigh, wrapped it, and let it sit a couple hours. I then preheated the smoker to 225 and filled the pan with water. Once the smoker was at 225, I spread the 12 thighs out on 2 racks, and closed it up. The plan was to smoke it for 2 hours or until the internal heat was 165. I put Cherry Wood in at the beginning, put more in at 45 minutes, and the final Cherry wood in at 75 minutes. At 1 hour and 50 minutes I checked the meat and it was at 165 internal heat so I removed it from the smoker. It was fantastic! Special thanks to Ray-T for the recipe; the pepper jack cheese is key! Below is the finished product....great compliments from my daughter, son, mother-in-law, and wife!