First attempt at smoking chicken thighs

Discussion in 'Poultry' started by h22lude, Jun 6, 2013.

  1. h22lude

    h22lude Fire Starter

    I will be attempting to smoke chicken thighs on Sunday.  I will be making my own bacon bourbon bbq sauce to put on them.  I have bone in skin on chicken thighs.

    Should I let these sit in a brine for a few hours first or will they stay juicy enough?  I want to smoke them at 300 until they get to around 165 and then let them sit on the counter until getting to 170 or 175.

    At what point should I add the bbq sauce?  When they are close to being done?  I will also add some as they are being taken out.
     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    This is a good opportunity to do some experimenting and have some fun at the same time.

    Try brining some, others not, apply your sauce at different times on different pieces, if possible use indirect heat and direct heat, but keep good notes on your results.

    Your temps are good.

    Enjoy,

    Tom
     
  3. Sounds spot on!
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmm....show that q-view!

    Kat
     
  5. h22lude

    h22lude Fire Starter

    Thanks everyone.  I have about 5lbs (there were on sale and couldn't say no).  I think doing some differently is a great idea.  I will probably grill some as well with no smoke to see how that turns out.
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sounds like you're good to go... put sauce on at last 10mins. or so...
     
  7. roller

    roller Smoking Guru SMF Premier Member

    I am sure that they will be good...
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Let us know what you did and the result of each test, good and bad.  Experience being the best teacher, the results will stay with you for a long time giving you a good idea of what to do and not to do and why.  Don't worry though it will all be edible, just some will be better than the other.

    Willing to share your sauce recipe?

    Tom
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  10. denden28

    denden28 Newbie

    Too bad you didn't try this s week earlier. I'm doing the same thing tomorrow. Reading about your final product would be a great help!! Good luck to you. I'll brine mine overnight. In addition,I'm also cooking some skinless, boneless breasts.
     
  11. Tried this today and was very happy with them!
     
  12. Ya got some BIG dogs ( experienced people ) giving you some great info here. Follow there advice and you can't go wrong.  Have fun.  Good luck.  Keep Smokin !

    Danny
     
  13. h22lude

    h22lude Fire Starter

    This came out great.  I had skin on some and removed the skin from others.  The skin didn't get crispy because I put the sauce on before putting them in the broiler.  Next time I will probably crisp it and then add the sauce.

    I will load a picture soon.

    The sauce recipe is

    1/2 cup diced bacon

    1/2 cup diced red onion

    2 cloves garlic

    1 cup ketchup

    1/2 cup cider vinegar

    1/2 cup dark brown sugar

    1/4 cup worcestershire sauce

    3 tablespoons bourbon

    2 tablespoons dark molasses

    2 teaspoons chili powder

    1 1/2 teaspoons paprika

    1 teaspoons ground mustard

    sale and pepper to taste

    Cook the bacon and then saute the onions and garlic in the bacon fat.  Add the remaining ingredients and bring to a boil.  Let simmer until thick.
     
  14. h22lude

    h22lude Fire Starter

     
    Last edited: Jun 10, 2013
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    h22lude, sounds like you did good and learned some things along the way.  Will look forward to more threads.

    Thanks for the recipe.

    Tom
     
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Good looking chicken and the sauce sounds great! Did you brine? Thighs are usually fine without a brine, but I like to do it anyway. I think it gives a little extra moisture and insurance against overcooking them.
     

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