Anyone with any tips on smoking chicken legs and thighs? My wife found some on sale, and I was wondering about smoker temp., time, and what meat temp to remove them? What about the skin-leave it on, or take it off? Any help would be appreciated! Thanks!
There is a lot of discusions about the Best" way to do Chicken. I like too do mine at around 300*F and skin-on to get the flavor , then discard at the table if you want (I like limp , greasy , , fat of the skin and eat it all.
.You cou;d do all the Brining(which is a good thing by the way) , then drying ,setting in the Fridge , and doing a compound Butter under the skin to help vrisp it up , but all that is sibjective.
The temp. you cook at can vary from 250*F to 375*F , depending if you did the other steps to have a chance at more crispy skin . What you need to watch is the temp. of the Meat. A 165*F leg or Thigh is good , more if you like it drier. The meat may look a bit 'pinkish' but it's done... the heat and smoke chemistry doe that , it's done at 165*F ( check your therm. before cooking)
As I said before , the skin is a subjective thing , do what makes you feel better.
I know I re-stated everyone elses suggestions , however , We want you to be safe and follow the Temp. rule to the letter . Your Pride is riding on it
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Have fun ,Happy Holidays and as always . . .