Cupcake tin chicken thighs-qview

Discussion in 'Poultry' started by sweet chops bbq, Feb 13, 2010.

  1. After I saw Mr "I dang cook the best dang bbq this side of the missi-dang- sippi" do this, I had to try it. Made my injection, and deboned the thighs to easier fit in the cupcake molds.

    Into the tins and injected. Topped with butter and a pinch of seasoning.

    Into the MES to smoke with Hickory.

    Out of the smoker, and painted lightly with homemade BBQ sauces. Super Juicy but not much of a smoked taste[​IMG]
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have been wanting to try this after seeing Myron's process.
  3. Im sure that I missed a step or two. Dissapointed with the lack of smoke taste.
  4. meatball

    meatball Smoking Fanatic OTBS Member

    Interesting experiment and good to know. I wonder if you poked a hole in the bottom of each of the muffin slots if the smoke flavor would increase?
  5. I used the wifes good cupcake pans not the disposable ones. Plus the butter in the bottom would drip out.
  6. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Pretty sure Myron pulls his out of the tins after a bit. Looks good.
  7. treytexag

    treytexag Newbie

    Same story here. After seeing Myron do it, then him brow-beat the other Texas boy about "stealin" his cooking method, I been hankering to do it myself. Picked up some boneless chicken thighs at the HEB last night. So now I'm lookin around for some guidance.

    Sweet Chops, I must say, these thighs you show here look pretty darn good!!.

    I was looking at Paul Kirk's Championship BBQ book earlier today, and he said if you don't think the chicken has enough smoke, taste it the next day after you've put it in the fridge (page 332).

    I understand Paul Kirk's comment, and I've actually heard of others say the same thing - which is chicken didn't taste very "smokey" on day 1, but after they let it sit in fridge overnight, it was nice and smokey. Question is, if Paul Kirk's comments are true, what do you do to get the right amount of smoke flavor on day 1 in them' thighs???

    Anyone else with this same question? I'm thinking if you up the smoke for good smoke flavor on day 1, is the chicken "over-smoked" after it sits overnight in the fridge? [​IMG]

    Any other hints on how to get right amount of smoke before I do up my thighs tomorrow?

  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    At a point were they are about done I think they may be returned to the smoker out of pans for a bit. Was the skin bite through, crispy, or rubbery?
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I did these the other day and I pulled them out of the pan after an hour and finished them off with another round of smoke. They were excellent. I have three packs of thighs to smoke today. I'm going to try a pan with different methods to see how much difference it makes.
  10. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I've always thought this happened because my taste buds and sense of smell were "dulled" by being around the smoker all day.
  11. okiedawg

    okiedawg Fire Starter

    Great thread, keep the info coming! Thanks!
  12. Maybe this is the newb in me talking, but I thought the point of the muffin tins was for the presentation of the final product during a competition (uniformity) and not because it made them taste better? Just a thought.
  13. q dawg

    q dawg Smoke Blower

    Okay....let me put a little input in here for what it's worth.

    First I have to agree with the other guys about taking the chicken out of the tins for awhile.....just think about what has been done up until that point in the cooking (smokin)...only a very small portion of the surface area of the thigh has been exposed to the smoke as compared to when it is on a much smoke could it take on under those conditions ?

    Just my own thoughts, but I even find when I smoke a fatty and it is totally wrapped in bacon the smoke taste (other than the bacon) is not that strong at all in the fatty meat itself.....if you shield the meat with a bacon wrap, just how much smoke can actually penatrate the inner meat ??? They sure look great....but remove the bacon after the smoke and there just isn't the smoke taste you might be expecting !!!

    Just my own opinion.....Q Dawg
  14. Skin was tossed right out. Slippery like s cargo. Good thing I seasoned under the skin as well.
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would also go with Rick and Dave and say that you should only leave the chicken in the cupcake pan for a short time and then pull them and just lay them on the grate and finish them on the smoker for more smokey goodness.
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great...[​IMG]

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