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Chicken thighs plan, good or no?

post #1 of 15
Thread Starter 
OK, wife went out to get leg quarters, and brought back thighs instead. No big deal. So I have them in the freezer, and hope to smoke them next weekend. I figured no need to brine just thighs. So I will make a batch of Jeff's rib rub and put it on the thighs when they are thawed. I like crispy skin, so figured 350 degrees in hickory, apple and cherry mix to 165 degrees IT or so, then tent in a pan and 170 degree oven for about an hour per an article I read.

Does this sound like a good plan, or am I missing something?
post #2 of 15
For just thighs, you won't need a long rest time. I'd give em 10-15min.
post #3 of 15


Thighs are awesome, they are my favorite easy type smoke! I'll tell you what I do......Marinate them overnight in your favorite Itilian dressing. Put em Skin side down in a broiler pan, sprinkle rub, and smoke them for 2 hours at like 250, you can put them skin side up towards the end of the 2 hours. After 2 hours, ramp up your smoker or go to your grill, and grill em skin down till they are crisp flipping them as needed. There is no way to mess these up---they are so juicy and smokey but crispy too!!!
post #4 of 15
also.......if you can find it.......try some cowtown sweetspot rub.........YUMMMM............tastes just like Lays bbq tater chips
post #5 of 15
If your smoker is capable of 350º, why not just finish them in smoker. No need to move to the oven at 170º. It should give you crisp skin to begin with at those temps. I believe the article you read was using smoking temps of 225 to 250º or so.
One thing you can do, when smoking at lower temps, is get them to 160º internal on the smoker, then move them to a gasser or charcoal grill and finish them up there. That will crisp them up quite abit.

From smoker

After the grill.
post #6 of 15
Also, if you like crispy skin, don't tent...It will steam the skin and lose the crispyness.
post #7 of 15
Thread Starter 
OK, I won't tent or put in the oven. I think the marinade overnight and rub approach sounds good, but when I crank up the smoker to crisp the skin, should I take the thighs out of the broiler pan and put on the rack, or leave them in? I will have to pick up some of that cowtown speetspot rub if I can find it, but first want to try out Jeff's since I haven't yet.
post #8 of 15
My inclination would be on the rack, for two reasons. One, it will help with moisture evap, crisping quicker, and two will cook off the fat instead of holding it around the thighs.
post #9 of 15
Thread Starter 
Roger that. Thanks.
post #10 of 15

On the Rack:-)

I always put them on the rack to crisp. In fact, 450 degrees won't hurt them as long as you pull them quicker. Your grilling at this point anyway and the meat is already cooked so its just the crispy-ness your going for----YUM
post #11 of 15
I use all their products, they are all good, here is where I buy mine,they have very fast shipping and good customer service

post #12 of 15
Looks interesting. Have not seen that stuff down this way.

(Re: white cloud......photo taken with Olympus C-765 (newer version of my C-740)
post #13 of 15
Flash, thats great looking yardbird you got there. I was just contemplating a leg quarter smoke here soon. Like the grill to crisp idea.
And thanks to dmger14 for starting this post! I am like a sponge over here soaking it all up PDT_Armataz_01_34.gif .
post #14 of 15
I like to brine them for an hour then cumin and Lawry seasoning on them
post #15 of 15
cowtowns sweetspot ROCKS............
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