Crust on chicken thighs

[Rick Gudnason]

I just started doing smoking.... I did several (5) chicken thighs.. First, I trimmed the majority of the fat off them and took the skin off....I brinded them 4 hours, then ran them under cold water, pat dried them, dry rubbed them with "Weber Dry Rub" for poultry. Cooked them in my Charbroil smoker for about 1:45 hours, at box temp of 250 and probe temp of 165, with water and apple wood chips in their appropriate pans. When I got them out and tried one. It had a "crust" on it, almost like a skin (which I had removed) really hard and chewy. I know I am very new at this, but I must be missing something.. Anyone who can help, it would be greatly appreciated..... Thanks.... Rick

 

[crazzycajun]

Had to be cartilage because at less than two hours and 250f pit temp your skin would be rubbery, next time pics would help but that’s my vote.

 

[Bearcarver]

I don't know "Weber Dry Rub", but since you removed the Skin, and rinsed & dried, and only put Weber Dry Rub on it, I would guess the Rub Hardened up on the surface.
Didn't you like it? Many people would.

Bear

 

[Rick Gudnason]

I don't know "Weber Dry Rub", but since you removed the Skin, and rinsed & dried, and only put Weber Dry Rub on it, I would guess the Rub Hardened up on the surface.
Didn't you like it? Many people would.

Bear

Yes, that would be my guess too.... The dry rub crystalized to form a hard shell...I'm going to try it again, maybe tomorrow and drop the rub....Thanks for the reply, Bearcarver.

 

[noboundaries]

This skin was removed, so that's not the issue. Skinless thighs are pretty forgiving, but I don't smoke them at low temps. You can dry the outer layer of meat. A salty rub will pull additional moisture out of the meat.

I grill-smoke thighs at high temp in my Kettle or as high a temp as I can get my WSM. At high temps, the outer layer of boneless-skinless thighs gets a little tough, but not much.

In the past year I've switched back to skin on, bone in thighs, using high temps. Skin and bone thighs are VERY forgiving, and most of the fat renders out at high temp. Even my wife has become a fan.

 

[WaterRat]

By your description that is just the outer layer of the meat and you "jerkied" it. Think of the out layer of a ham. Cooking for an 1:45 on a skinless thigh can certainly do that. When I do boneless skinless thighs I can almost start to see it but never cook them long enough for it to be a problem. Next time, even if you don't want the skin, put it back over the thigh and secure it with a toothpick if needed. Season both meat and skin.

 

[Rick Gudnason]

By your description that is just the outer layer of the meat and you "jerkied" it. Think of the out layer of a ham. Cooking for an 1:45 on a skinless thigh can certainly do that. When I do boneless skinless thighs I can almost start to see it but never cook them long enough for it to be a problem. Next time, even if you don't want the skin, put it back over the thigh and secure it with a toothpick if needed. Season both meat and skin.

Very good.... I never thought of that ! I was watching the meat probe temp (165) and going by that. But, what you say makes very good sense. I guess I could have used a hotter box temp, therefore giving me a shorter time for the probe to reach 165. Next time, I'll just leave the skin on and let it take the abuse ! hahahaha... Thanks.....Rick

 

[chopsaw]

I'm with WaterRat ,,, I've had that happen on chicken legs .

 

[SmokinAl]

Sounds like you have plenty of good advice!
I moved this to the poultry section.
Al