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Yoshidas chicken thighs

stiffyman

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I am doing thighs for a large group this weekend, has anyone tried a process like this, first brine 1.5 hours, then in yoshidas about 2 hrs, then rub and smoke at 250-275 until 165 (thinking about 3 hrs), then grill on high 5 minutes to crisp the skin, 1/2 brush with sauce amd half naked suggestions or comments thanks all.
 

bbally

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I am doing thighs for a large group this weekend, has anyone tried a process like this, first brine 1.5 hours, then in yoshidas about 2 hrs, then rub and smoke at 250-275 until 165 (thinking about 3 hrs), then grill on high 5 minutes to crisp the skin, 1/2 brush with sauce amd half naked suggestions or comments thanks all.
Take the chicken to 170 in the smoker, you will be happier with the tenderness.

Everything else you described is straight forward slow smoke chicken.
 

beer-b-q

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Stiffyman, you would have made ronp proud for carrying on the Yoshida Tradition...
 

SmokinAl

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Sounds like the way we do them, except instead of Yoshida's we use a Cajun marinade.
 

bwsmith_2000

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Ron P still abides ..... please let us know how they turn out. Also, I second the suggestion to take them to 170.
 

stiffyman

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I have followed many a recipe from Ron P. I discovered Yoshidas when I lived in Juneau AK. I used it to marinate Halibut, in 1993, now it is my go to marinate, I also use it mixed with apple juice to inject brisket and turkey, and of coarse steaks, chicken breasts, very good. Thanks for comments keep them comming.
 

mballi3011

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I knew someone would pick up the Yoshida's ball and run with it.
 

venture

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It has been said. I have a bottle of Yoshida's in my fridge.

Use it in memory of Ron.  Not bad stuff, either?
 

chef willie

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Used to use Yoshidas a lot years ago in California. Now see it in Costco all the time...will have to pick up a jug and try some in the smoker for old times sake
 

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