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chicken thighs

post #1 of 5
Thread Starter 
I am thinking of doing some boneless, skinless chicken thighs sunday, need help with a brine.
Or should I use a rub, or both???

I am also thinking of doing texas-hunters chicken cordon bleu.

That leaves 1 rack empty, hmmmm, cant do that, I'll have to come up with something else to. Maybe another brisket...
post #2 of 5
Brine the chicken. And by all means loader up w/ brisket..
post #3 of 5
Nothing like a full smoker! find ya something, just remember to keep raw chicken UNDER anything else you slap on the smoker. Here's a link to a basic chicken brine http://www.wyntk.us/food/brining-meat.shtml. You can alter it any way you like, just remember it's the salt and sugars that give the flavor. And remember that's what a brine is - flavor - NOT a cure (check Richtee's sticky - http://www.smokingmeatforums.com/for...ad.php?t=20502

Here's the brine for my last chicken parts. Never the same twice... http://www.smokingmeatforums.com/for...ad.php?t=19169

Good luck! Show us some pics!
post #4 of 5
Just be careful without the skin or bones, otherwise they may be dry.
Just MHO.
post #5 of 5
I say do both (brine and rub). That's what I do.

I brine overnight and then season with rub just before putting on smoker. I've got some chicken brining in the fridge right now.

Fill that smoker up with something:
Pork butt
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