Chicken thighs

Discussion in 'Poultry' started by pittocarrillo, May 27, 2015.

  1. Smoked this babies today around 250-270 and cooked in 2 hrs but for some reason skin still to rubbery how to fix that!
    Last edited: May 27, 2015
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Pittocarillo , you need to cook at a higher temp. (300*F to350F) to crisp the skin , or after smoking , throw them on the gill to crisp them up.

    What kind of Smoker do you have and what kind of Seasonings did you use ?

    Send Q-view of you Smoker(s).

    Have fun and . . .
    pittocarrillo likes this.
  3. This time I used some mc cornik ranchero smoky seasoning

    I usually brine
    Then depends on the mood maybe some spicy or sweet
  4. yotzee

    yotzee Smoking Fanatic

    As Oldschool indicated, you need a higher heat to get a crisp skin.   Thighs can handle the high temps.  Also, I have noticed that when I brine chickens I tend to not get as crispy a skin as non brined birds.  Again, thighs can survive not being brined as dark meat doesn't tend to dry out as much as white meat.  I usually pull back the skin on the thighs, apply a rub or seasonings, sprinkle some rub on the skin and smoke them at about 325-350.  Tender and delicious with a crispy skin.
    pittocarrillo likes this.

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