Boneless skinless thighs

[windycitysmokin]

hey Guys, I’ve searched the forums and seen a variety of responses to the topic at hand. Temps from 225 to 350, times from an hour 15 to 4 hrs. Smoke them in broth, not in broth, etc. I’m just looking to get a light smoke on some B/S thighs for tacos. I don’t want the outside of the meat to get tough from no skin to protect it. I’ve heard that’s caused by cooking too low and I’ve heard it’s caused by cooking too high and fast. Help me out here!

Thanks,

 

[GaryHibbert]

Afraid I can't help you here. I've only tried boneless skinless thighs once. They turned out so bad that Miss Linda actually chose to eat some breast meat rather than the thighs. And she REALLY dislikes breast.
Hopefully somebody will jump in on this one.
Gary

 

[Steve H]

Maybe soaking them in a brine first may help? With cooking at a higher temp. Perhaps this may help keeping them moist?

 

[SmokinAl]

I do them all the time, but I smoke them in a pan with some chicken broth. I run the smoker at 225.
No brine, sometimes I inject them with Creole butter & or, just a light dusting with Montreal chicken seasoning.
Al

 

[SmokinAl]

Here is a couple of photos!

They come out really good this way & you can use the pan juice for an AuJus.
Al

 

[bdskelly]

What Al said. I have stolen, his recipe a number of times and it’s so good I’ve had to lie and tell people that’s it my own! B

 

[windycitysmokin]

What time frame al?