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chicken thighs

scott edwards

Fire Starter
50
10
Joined Jun 19, 2012
I'm going to smoke some chicken thighs, this weekend, and I'm thinking about soaking them in brine.  I've never done this, so any suggestions?  I'm only going to be smoking enough for two people, if that helps.
 

scott edwards

Fire Starter
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Joined Jun 19, 2012
Thanks.  I think I found the one I will use, right after I posted this.  I did a search for brines, and found a good one.
 

mdboatbum

Master of the Pit
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Joined Apr 22, 2011
Make sure you share what it is and how it worked. The whole idea of a forum is building a knowledge base. That way, others can benefit from your experience. And you'll be immortalized on the interwebs :)
 

scott edwards

Fire Starter
50
10
Joined Jun 19, 2012
I got this off of The Meatwave.  I think I will leave the molasses out.
  • 1 quart apple juice
  • 1 quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
 

so ms smoker

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Joined Dec 20, 2010
  Sounds like a plan! Be sure to show Q-view
.

   Mike
 

WaterinHoleBrew

Legendary Pitmaster
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Let us know how it turns out ! :grilling_smilie: Thumbs Up. I'am sure ya will nail it ! WHB
 

scott edwards

Fire Starter
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10
Joined Jun 19, 2012

Here's the finished product.  Unfortunately, I had to finish them up in the oven.  It was really windy, today, so my smoker was having trouble keeping the right temp.  They sure were good, though.  I made some white BBQ sauce, and it was pretty darn tasty.   
 

scott edwards

Fire Starter
50
10
Joined Jun 19, 2012
I didn't brush the sauce on, I dunked the thighs in it, after I took them off of the pit.  There is also a recipe for the brine I used on this site.
 

dave17a

Smoking Fanatic
SMF Premier Member
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Joined Dec 23, 2012
 
I didn't brush the sauce on, I dunked the thighs in it, after I took them off of the pit.  There is also a recipe for the brine I used on this site.
I have done that white sauce many times. Going after it today. Wife loves it.
 

brad t

Newbie
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10
Joined Feb 19, 2014
I substituted the molasses with fresh clover honey, marinated boneless skinless thighs for 4 hours and then smoked them for 1hr 45 min @ 275 degrees. I used a combo of hickory and apple chips....they turned out PERFECT! :yahoo:
 

mtm29575

Smoke Blower
SMF Premier Member
128
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Joined Jun 28, 2013
I like the honey substitution idea. I want to do some thighs this weekend myself, and this sounds just like what I am looking for. Thanks for sharing!
 

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