I brined Thighs, but found out since it's not needed. Breasts are the only chicken that needs brining. Thighs & Drums have more than enough moisture in them without brining.Been a while since I've been on here.I got some legs & thighs for 35¢ a lb!! Never smoked thighs or legs. Need to know a brine recipe and a rub. What is evo? Thanks
Yours might have been a little fast, but the biggest difference was the problem I had with the pans.Just did some leg quarters in my mes30. Either they cook faster than just the thighs or my smoker cooks a little hotter. Only took 2 hrs to get them up to temp. Actually they were at 170°. I put them in foil & covered in a towel in a cooler for now. Not eating them for an hr or so. I only let them soak up the rub for a couple hours. Will let them soak in the rub overnight next time. They look and smell good. I'll post pics later. Taking them to my brother's for dinner
I use various Rubs:
BearCarver, what kind of rub are you using if you don't mind me asking? I looked thru the 2 posts that you have about smoking chicken and maybe I missed it but I could not find what rub you used.
Since I am new to smoking more than jerky, I am kind of lost when it comes to rubs and brines.
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