First smoke ever - Chicken Thighs

[eomfdbush]

Got a new Smoke Vault 24 this week so couldn't wait to try my first smoke this weekend. As prescribed by many here I went with some chicken thighs for my first smoke an

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• eomfdbush
• Aug 10, 2014

d it was a great choice. Had them in a brine for about 4 hours and this them fresh out of the brine and rinsed (5 of 11).

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• eomfdbush
• Aug 10, 2014

Then put a rub on consisting of paprika, garlic powder, onion powder, brown sugar, salt, and pepper then put a small flat of butter under the skin.

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• eomfdbush
• Aug 10, 2014

Got the smoker up to 275 degrees with a full tray of hickory chips (probably going to try a lighter wood next time) and put the thighs in

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• eomfdbush
• Aug 10, 2014

here are the thighs about 1 hour and 20 min in

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• eomfdbush
• Aug 10, 2014

Let them go until they hit 175 IT. They turned out great after about 10 min rest time. Great deep smoke flavor good color a few of the skins weren't crispy but most of them were. Can't wait for my second smoke. Thinking of doing a whole chicken, any suggestions to spatchcock or not, brines or rubs? Thanks again for all the help and thanks for looking.

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• eomfdbush
• Aug 10, 2014

 

[padronman]

Looks great.  I used my leftover thighs to make a Smoked Chicken Salad for sammies  mmmmmmmmmm

Scott

 

[5oclocksomewher]

Chicken looks great. I'm a big fan of the rub and bbq sauce recipe Jeff sells on this site. I use to use store bought, but after purchasing and following his two simple recipees, I can't bring myself to use store bought.

 

[davidhef88]

Looks great! Did someone mention leftover thighs? I've never heard of such a thing lolol. If I ever need to crisp some skin I toss them on the grill quick or put them under the broiler.

 

[oldschoolbbq]

Good job , Bush . When you get a couple of Chicken cooks under your belt and then do some PP.

Have fun with your Smoker , and as always . . .