Qview Chicken Thighs # 2

[ronp]

I always pay him, a great friend to have.

Thanks Phil, my pleasure.

 

[upsman]

have been doing thighs awhile now and just letting the fat congel

Krusher, thighs are my favorite! You'll find after 3 or so hours most of the fat renders off and all that's left is lip-smacking smoked chicken. I'm with Ronp on the brine too. Gotta brine.

and render the meat. tell me what does the brine give the thighs?

 

[sonnyhad]

I was told once that a slow 225 degree smoke will melt the fat on about anything. Is this true with chicken. I always see people cleaning the fat off chicken and its a job I surely hate about cooking chicken. But if its true. maybe I don't have to clean it so good. What do you guys think?