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How to keep boneless/skinless thighs moist?

post #1 of 24
Thread Starter 
Seems I wasn't thinking when I bought the 10lbs of thighs from Sams last weekend. Not too sure how to Q these without drying out. My first thought was a bacon wrap with a brine. Any thoughts?
post #2 of 24
sounds good.........brine then wrap with bacon...........you should be good
post #3 of 24
Brining is good....I love brine. :)
post #4 of 24
Recently when I did some thighs from a 10lb bag from Walmart I brined them for 14-16 hours then i put them on the grill and put a sauce on them and they stayed moist for me. I think i have pics of them on here somewhere
post #5 of 24
Bacon is an excellent moisterizer, My wife uses it every morning. Oh yeah brining is good too. You have done your homework.
post #6 of 24
What walking Dude said.
post #7 of 24
I guess I'm the odd man out. I've never been pleased with brined chicken. I think it just takes on too much salt. I might be doing something wrong, but I just don't care for it.

I agree with the bacon thing (bacon make everything better). But, if you really are throwing health out the window, you can always reduce bacon to hot grease and inject it in the chicken while the grease is still liquid. I have done that with boneless skinless breasts, and man-o-man is it good.

However, since you got boneless skinless, I'm guessing health reasons were being considered. Now, this isn't smoking, but the best way to keep chicken moist (skin or not) is to coat it in mayo and cook it at high heat (grilling temps). I like to take about a cup of mayo and add diced garlic, black pepper, salt, onion powder, and a little bit of ground cloves. Mix it up and slather it on the chicken. Grill it to 160 and smile.
post #8 of 24
Thread Starter 
Geek, I probably SHOULD have bought these for health reasons, but I bought them purely due to ignorance. Maybe it's that I get so dang excited in the meat section at Sams. Anyway, nice touch on the mayo. I may try that with a few of 'em and will report back.

Now for your brining challenge. You must be keeping it in the brine too long. There's belief on this forum that it's not possible to keep it in too long. I think it is. When I brine chicken, bone-in thighs get the stuff for only 2 hours. As my batch is boneless, I'll probably only brine for an hour. Turkey's are a minimum of 6 maximum of 12 for me. I mix 1/2 cp sugar, 1/2 cp kosher salt with one quart of water. Try it and I'm sure you'll never go back to non-brined birds.
post #9 of 24
I've not tried bacon but can attest that you won't go back to a non-brined bird! I tend to cook up skinless/boneless breast for my wife and throuw some honey into the brine and maybe a stick of rosemary in as well while heating it up. Be creative you'll definitely taste the difference.
post #10 of 24
I cook these all the time, one of my fav smokes. I just rub in OO and put on some rub and smoke at 225ish. They never dry out.. There is enough fat in the thigh you don't need to do anything. what ever you do I'm sure they will come out great, its a good piece of meat to smoke..
post #11 of 24
This will sound wierd, but others will back me up, I think they will anyway. Slather those things with MAYO before you smoke em! It will seal the meat but still allow the smoke to get in. Makes a great color and you will never tast the mayo itself. Its eggs and oil after all. I use it on all my birds.
post #12 of 24
I agree with seaham, dark meat is hard to dry out. I'd skip the brine. Rub with some oil or a spray of Pam, rub or season.
post #13 of 24
or miracle whip instead of mayo. it'll give a nice twist.
post #14 of 24
Damn sorry Geek/Josh! I didn't see your post before I jumped in there. What the hell he got the mayo thing from three sides now!
post #15 of 24
I do alot of boneless-skinless thighs on the smoker and have never used a brine, just put on your favorite rub or what ever you like. I just smoked some last night @ 325-350, they were even moist when I microed them at work today. Let us know how they turn out.
post #16 of 24
I recommend the brine. Mop thruout the smoke. Getting it off at the right time is the key. When you think its looking done, pull one and cut it open. Enjoy.
post #17 of 24
I agree with ya Seaham....good smoker because of the fat....also takes on whatever flavors you rub/marinate them with really well. Could also put a water pan, if not under, then close to the meat, but close enough to the fire to make the smoke a bit wetter....that would keep them from drying so much.
post #18 of 24
With all of the suggestions and 10 lbs of thighs, how about a little experiment? Try some with brine, some without; some with mayo, some without ... etc ... Whatever fits to your taste buds (and I'm sure one of them will) is your match, plus you've tried an assortment of stuff recommended on the forum.

Never having smoked any type of chicken, yet, I'm anxious to see how you treat those babies! icon_smile.gif
post #19 of 24
Thread Starter 
I'll do some testing with a complete Q-view. I love brined birds, so NOT brining will be hard for me. But the mayo, miracle whip, bacon, or nuttin at all will be a fine test. I may just have to get some more bird.

Thanks for all the comments.

And NavionJim...no such thing as too much mayo. Appreciate the comment.
post #20 of 24
Amen Brother(s)! Another variable you might want to add to the equation is homemade mayo. Alton Brown had an old Good Eats on last night showing how to make it in your food processor. I'll bet homemade with fresh eggs would be richer and would penatrate the chicken better.

Hope your tests go well for you!
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