Smoked thighs and my old smokey

Discussion in 'Grilling Chicken' started by smillers, Sep 11, 2013.

  1. Smoke for my first time last week. Made ribs and I'm hooked. Brined thighs overnight in a water(2 quarts) salt(1/2 cup) and brown sugar(1/2 cup) mixture. Pulled out, patted dry and dry rubbed with a basic rub + cinnamon.

    Set smoker at 255 and just put them on.

    A pic of the old smokey smoker for good measure. I added a thermometer to the lid.

    Gonna leave them on for about 2 hours? And check internal temp. Wish me luck.
  2. Looks good!  Thats a neat little smoker.  Does it have a water pan in it?  Can't wait to see how they turn out! [​IMG]
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty, the cinnamon is an interesting touch.
  4. No water pan. I liked this one because it is all aluminum so no need to worry about it rusting.
  5. Very neat unit!  I like it!
  6. Took out the chicken.

    Let rest for 15 and starting to pull.

    This was pre-made for dinner tonight but I had a bite. It's amazing. I also just threw some brauts on for lunch this week.
  7. Forgot to put. It cooked for 1 hour 45 minutes at 255 until internal hit 165.
  8. That looks delicious!  Great Job!

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