How to keep boneless/skinless thighs moist?

[richtee]

Geek... Poultry brine needs a slight adjustment from a solid meat brine. Bird's weight is alot higher in bone as opposed to pork/beef. The brine salt content should be dropped perhaps 25%, cure rates for curing poultry are about half the normal amount used for bacons/jerkys, etc.

 

[geek with fire]

Yea, I've tried several variations but all still seems too salty. But like DWD's wrote above, I'm sure I had them in there too long. I'll take one for the team and give it another shot; only because you guys seem to rave about brining. If I didn't respect your all's opinions, I'd call ya' nuts.....but I wouldn't do that to you.....cough....

 

[seaham358]

Here is some thighs that have some OO and rub only..

 

[peculiarmike]

The best way to keep ANY type of meat "moist" is simply DO NOT OVER COOK IT.
You see, THAT is what dries it out.
Period. Them's the facts.
Cooking to temperature is your best bet.
But............ what do I know? I've only smoked a couple things.