Discussion in 'Poultry' started by johnb5, Jul 23, 2013.

  1. johnb5

    johnb5 Fire Starter

    I smoked some thighs this weekend. I have a ABS Bar B Cubes vertical smoker. I started it and maintained about 230. The thighs cooked between 2.5-3 hours. The meat was just remarkable. Everyone said the flavor was very good. The moisture was excellent. Not dry at all. Here is the issue. The thought were skin on and bone in. The skin was almost unchewable. It was so tough that everyone including me just peeled it back and ate the meat. Please can someone tell me what I did wrong or what could have happen? Thanks for the help
  2. fwismoker

    fwismoker Master of the Pit

    Chicken can slow cook fine but the skin really needs higher temps to crisp...over 300

    Whole birds I cook at 325 but parts I cook lower and sear them after. I prefer to sear with charcoal and fire but as long as they're seared it'll crisp it.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes and Yes...[​IMG]  FWI has it covered.
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    The skin is bad for you anyway.......[​IMG].....  Evil skin !!! [​IMG]   If it is so bad, why does it taste ssssooooo good ?????[​IMG]  ShoneyBoy........ Oh !!!![​IMG]
    Last edited: Jul 23, 2013

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