My smoker used to be a Bradley electric. It wouldn't go much above 250 F on a good day. Also, sometimes I want to do thighs or wings at the same time I am smoking pulled pork or brisket at 250 F. The problem has always been that I got rubbery chicken skin unless I browned it up on the grill after.
I was watching a food show and a winner in the chicken section at a competition said he foiled his chicken before smoking to get good skin. That was all I had to go on but I decided to give it a try.
I started by injecting 4 chicken thighs with 50 ml (1/4 cup) Cajun Injection Creole Butter. Then, I sprinkled 8 ml (1 1/2 tsp) of Louisiana Grills Chicken seasoning on them.
I worked my finger under the skin and rubbed another 8 ml (1 1/2 tsp) of seasoning under the skin.
I put the thighs in a roasting pan, poured any excess Creole Butter over them.
I put a 3 ml (1/2 tsp) pat of butter on each thigh, covered the pan with foil and put it in a 250 F smoker for 40 minutes.
I took the foil off and gave the thighs a brush with the liquid from the pan. I put them on the rack in the smoker and smoked for 30 minutes.
I flipped the thighs and smoked for 30 minutes.
Here is the final result.
I also did a movie of the smoke:
The Verdict
This worked very well. The precook under foil softened the skin up and it had a nice bite through texture and didn't pull away from the chicken when you bit into it. Give it a try, I think you'll like it!
Disco
I was watching a food show and a winner in the chicken section at a competition said he foiled his chicken before smoking to get good skin. That was all I had to go on but I decided to give it a try.
I started by injecting 4 chicken thighs with 50 ml (1/4 cup) Cajun Injection Creole Butter. Then, I sprinkled 8 ml (1 1/2 tsp) of Louisiana Grills Chicken seasoning on them.
I worked my finger under the skin and rubbed another 8 ml (1 1/2 tsp) of seasoning under the skin.
I put the thighs in a roasting pan, poured any excess Creole Butter over them.
I put a 3 ml (1/2 tsp) pat of butter on each thigh, covered the pan with foil and put it in a 250 F smoker for 40 minutes.
I took the foil off and gave the thighs a brush with the liquid from the pan. I put them on the rack in the smoker and smoked for 30 minutes.
I flipped the thighs and smoked for 30 minutes.
Here is the final result.
I also did a movie of the smoke:
The Verdict
This worked very well. The precook under foil softened the skin up and it had a nice bite through texture and didn't pull away from the chicken when you bit into it. Give it a try, I think you'll like it!
Disco
