Buddah Bath Thighs WSM

[bakerman]

I smoked some Butter Bath Chicken thighs Saturday. WSM 22.5 held up much better, maintained temps between 220-260 through out the cook.
Finished up in the oven at 400 degrees for 15 minutes. Juicy, tender, bite through skin. Best.chicken I’ve done ever. Love the food this smoker produces.
Thanks again for the help and support, still learning. Oh and for the sake of full disclosure, I did close the top vent about 1/4 once 220 was attained. Opened it full after getting the meat on.
Here are some pix.

 

[JLeonard]

thats some good looking thighs you got there. I'd hurt myself eating my way through that batch.

Jim

 

[kilo charlie]

Looks good.. but we are going to need to know the process/recipe on this one!

 

[chopsaw]

but we are going to need to know the process/recipe on this one!

My thoughts exactly .
I've been watching re runs of BBQ pit masters and see them do thighs like this .
I think they start in the butter ?

Good looking cook BTW .

 

[SmokinAl]

Those are some fine looking thighs my friend!
Very nicely done!
Al

 

[browneyesvictim]

Wow! Great looking thighs! I've done them in muffin tins before comp style, but I think I like your pan method better.
Now I'm hungry.

 

[Brokenhandle]

They look incredible! I think my cholesterol went up just looking at the pics! That bite pic tells all!

Ryan

 

[bakerman]

Kilo and Chopsaw asked for it:

Lump Charcoal (Minion Method) with 1/2 chimney starter. Apple chunks buried under lump charcoal.
4 hour brine for chicken
Standard brine: 2 qts water, 1/2 Cup Kosher Salt, 1/4 Cup dark brown sugar, 2 Tblsp Crystal Hot sauce. Mix until all dissolved.
Remove from brine and clean up skin and fat globs. Dry with paper towels. Sprinkle with rub lightly.

Butter Bath:
1 lb unsalted butter melted. 2 Cups chicken broth.
Pour butter / broth into aluminum foil pans (2)
Place thighs in pans skin side down (Important). Add more rub
Put pans on smoker at 220-260 degrees for 1.5-2 hours, or until IT reaches 165 degrees.
Remove thighs from butter bath, place skin side up on smoker let temp go as high as 350-400 degrees. ( I couldn’t get to that so I finished in the oven at 400). Add more rub lightly

Cook for about another hour, checking IT on the chicken until it reaches 175-180 degrees.

Make the glaze and heat up on the smoker. Glaze with mixture of 1/2 cup honey / 1 cup Sweet Baby Ray’s / dash of apple juice (I used peach juice) to thin the glaze out. Once 185 is attained remove from smoker and let it rest.

This method turned out some amazing chicken. The best I have ever made. Beat out the wings I did 3 weeks ago. Thighs were filled with juice, skin was crisp and bite through.
Nice smoke ring and not overwhelming smoke flavor. Very pleased with this Weber.

 

[tx smoker]

That chicken looks outstanding!! Very nice job.

Robert

 

[SmokyMose]

Very nice! And thank you for the recipe/process....

 

[bakerman]

Thank you everyone. I really liked this chicken. M-I-L and Wife proclaimed it the best they ever ate.

 

[Bearcarver]

Looks Mighty Tasty, Bakerman!!
Nice Job on those Thighs!!
Like.

Bear

 

[normanaj]

Nice! Great recipe!

 

[chef jimmyj]

Looks good need to try this method...JJ