chicken thighs

Discussion in 'Grilling Chicken' started by scott edwards, Jan 16, 2014.

  1. scott edwards

    scott edwards Fire Starter

    I'm going to smoke some chicken thighs, this weekend, and I'm thinking about soaking them in brine.  I've never done this, so any suggestions?  I'm only going to be smoking enough for two people, if that helps.
     
  2. scott edwards

    scott edwards Fire Starter

    Thanks.  I think I found the one I will use, right after I posted this.  I did a search for brines, and found a good one.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Make sure you share what it is and how it worked. The whole idea of a forum is building a knowledge base. That way, others can benefit from your experience. And you'll be immortalized on the interwebs :)
     
  4. scott edwards

    scott edwards Fire Starter

    I got this off of The Meatwave.  I think I will leave the molasses out.
    • 1 quart apple juice
    • 1 quart water
    • 1/2 cup kosher salt
    • 1/4 cup brown sugar
    • 2 tablespoons molasses
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Sounds like a plan! Be sure to show Q-view[​IMG].

       Mike
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Let us know how it turns out ! :grilling_smilie: Thumbs Up. I'am sure ya will nail it ! WHB
     
  7. scott edwards

    scott edwards Fire Starter


    Here's the finished product.  Unfortunately, I had to finish them up in the oven.  It was really windy, today, so my smoker was having trouble keeping the right temp.  They sure were good, though.  I made some white BBQ sauce, and it was pretty darn tasty.   
     
  8. it happens, they sure do look good. how bout some details or recipe for this white bbq sause of which you speak... 
     
  9. scott edwards

    scott edwards Fire Starter

    I didn't brush the sauce on, I dunked the thighs in it, after I took them off of the pit.  There is also a recipe for the brine I used on this site.
     
  10. thanks, looks really good. got it saved to try.
     
  11. dave17a

    dave17a Smoking Fanatic

    I have done that white sauce many times. Going after it today. Wife loves it.
     
  12. brad t

    brad t Newbie

    I substituted the molasses with fresh clover honey, marinated boneless skinless thighs for 4 hours and then smoked them for 1hr 45 min @ 275 degrees. I used a combo of hickory and apple chips....they turned out PERFECT! :yahoo:
     
  13. brad t

    brad t Newbie

    I used this recipe for the prev. Post...
     
  14. scott edwards

    scott edwards Fire Starter

    Brad T, I didn't think about using honey.  I should do that, next time I make these.
     
  15. mtm29575

    mtm29575 Smoke Blower

    I like the honey substitution idea. I want to do some thighs this weekend myself, and this sounds just like what I am looking for. Thanks for sharing!
     

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