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- Users: Rick Gudnason
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R
Crust on chicken thighs
Very good.... I never thought of that ! I was watching the meat probe temp (165) and going by that. But, what you say makes very good sense. I guess I could have used a hotter box temp, therefore giving me a shorter time for the probe to reach 165. Next time, I'll just leave the skin on and let...- Rick Gudnason
- Post #7
- Forum: Poultry
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R
Crust on chicken thighs
Yes, that would be my guess too.... The dry rub crystalized to form a hard shell...I'm going to try it again, maybe tomorrow and drop the rub....Thanks for the reply, Bearcarver.- Rick Gudnason
- Post #4
- Forum: Poultry
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R
Crust on chicken thighs
I just started doing smoking.... I did several (5) chicken thighs.. First, I trimmed the majority of the fat off them and took the skin off....I brinded them 4 hours, then ran them under cold water, pat dried them, dry rubbed them with "Weber Dry Rub" for poultry. Cooked them in my Charbroil...- Rick Gudnason
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- Replies: 8
- Forum: Poultry
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