Chicken thighs

[pittocarrillo]

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• pittocarrillo
• May 27, 2015

Smoked this babies today around 250-270 and cooked in 2 hrs but for some reason skin still to rubbery how to fix that!

 

[oldschoolbbq]

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]

This time I used some mc cornik ranchero smoky seasoning

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

 

[yotzee]

This time I used some mc cornik ranchero smoky seasoning

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

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.