Smoking Thighs question

Discussion in 'Grilling Chicken' started by big iron, Feb 15, 2016.

  1. big iron

    big iron Newbie

    Hey everyone!  Going to make my first attempt at smoking thighs this weekend in my MES 40".  I was wondering if anyone could offer some advice on times and sauce?  I'm going to use Jeff's rub on them after the brine, but I haven't seen a temp or time that I can use.  Doing ribs on Saturday, but I'll post that question in the other forum ;)

    Thanks!!  Brad
     
  2. travisty

    travisty Smoking Fanatic SMF Premier Member

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Time depends on Temp smoking at and size of the thighs. I been getting Birdzilla thighs lately. Sucks for Fried Chix but good eating out of the smoker...225 and depending on size, 3-4 hours, 275, 2-3 and anything over 300°F, 1-2 hours. Best to go by IT I like 175°F. The meat is juicey and pulls from the bone with just a tug. See my fav sauce below...JJ

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.
     
    Last edited: Feb 15, 2016
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like JJ has you covered.

    It's really hard to screw up thighs, they are very forgiving. I've gotten distracted & they have gone to 190 IT and they were still juicy.

    Al
     
  5. beeboy

    beeboy Fire Starter

    I have never used molasses as a spice. That sounds really good!
     
  6. Chicken thighs/leg quarters are definitely one of my favorites!! Very cheap and easy to make!! I have a MES 40 as well that I'm still learning how to cook them in.  Unfortunately it cannot get up 300 to crisp the skin so I just turn it up to the max 275 and go from there...

    This last time I cooked however I had a problem with the skin being incredibly rubbery... it's a problem I have now and again using the MES... :/ 

    I actually bought some more thighs for this week along with hearts and gizzards.  If I don't grill them I'm considering smoking for a while and then tossing in the oven to try and crisp the skin or the propane grill.  
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    There is some really good suggestions, and JJ has been turning out killer sauces as long as I have been around..... BUT!

    I always suggest to first timers. If you just have to have sauce serve it on the side. Smoke the thighs with salt and pepper only, and just a pinch at that. Try it nekkid and learn how good the chicken tastes with nothing but smoke. Taste the chicken before enhancing, modifying, saucing, rubbing, spritzing, brining, curing, etc etc etc...

    Too many miss just how good the chicken is, just being chicken. I do all of the above and still believe the best chicken is still a nekkid chicken.

    Just my thoughts. Learn how it tastes before trying to change it.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

Share This Page