CHICKEN THIGHS

[jimmybh]

I'm preparing chicken thighs for the smokin-it 3 smoker. I find some methods placing the poultry directly on the racks and some using a foil pan. Any thought on this? thanks, JimmyBH

 

[bbqbrett]

I don't have the same type of smoker but when I smoke thighs I just place them on the rack directly.  I tend to smoke them and then follow up by foiling with some juice or a little beer.

 

[lu1847]

Throw them baby's right on the rack and crank her up as high ad she goes(250 I believe) and let her buck. Should be done in around 2 hours ,give or take a little each way. If your worried about drippage put some foil on the lower rack. I love thighs they are quick and forgiving. I like to brine mine for a few hours.

 

[chef jimmyj]

Unless that smoker will get oveer 300*F you will not get good crisp skin. Take it out of the smoker at an IT of 160*F and put it in a 425-450*F Oven until the skin crisps and the IT hits 175*F...JJ

 

[lu1847]

Chef jimmy is right about the crispy skin and finished it. I was just giving you a ball park. Always use your thermos.