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Red Bell Pepper boneless/skinless Thighs: qview

post #1 of 7
Thread Starter 
This is another test run with my latest dry rub, while I try to find if there's anything it doesn't go well with.






Into the Smoke Vault 24 @ 215-225* w/mesquite:



Rub recipe:http://smokingmeatforums.com/forums/...threadid=92566


Finished pics and review to follow ASAP!

Thanks everyone!

Eric
post #2 of 7
they look good, how long does it usually take to cook those?
post #3 of 7
Thread Starter 

2.5 hour update

Thanks, I'm not sure about times just yet. I've been doing most of my smaller cuts with a cold smoke/sear method on my charcoal kettle, so I'll have to find out. Looks like about 3.5-4.0 hours, though.

Here were are @ 2.5 hours in, and temps of the larger thighs are running in the low 130* range...I have them folded over fairly snug so they will cook slower:



Thanks!

Eric
post #4 of 7
Thread Starter 

4.5 hour update

Still in the lower 150* IT range, but the colors are looking much nicer now:


Eric
post #5 of 7
Thread Starter 

5.5 hours in...getting really close!

160*+ IT, and I'm dyin' to try these!!!:


Eric
post #6 of 7
Thread Starter 

Finish and review

This was a really good match-up of the mesquite with the thighs...the heavier flavor of the thighs takes on the smoke and rub very well. I will be doing this again...the sooner the better!

I pulled these about the same time as the chops @ ~6 hours, with several IT's in the low 170* range, so they still had good interior moisture:

Just out, with their partners for this smoke:


This was a very nice texture...some chewy skin on the outside and juicy, tender meat inside...here's the smallest one I could find for a sampling treat:


Thanks everyone!

Eric
post #7 of 7
i just love the thighs, my favorite piece of chicken!!!

those really look good, i buy em from costco in the three packs all the time

but i do love a breast, or a butt but those aren't chicken parts
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