Chicken Thighs (Hickory Smoked)

[schrakat]

Yours look Great !!
Now I feel a little bad, because I noticed your comment on the other Thread, where you mentioned you got 10 pounds of Chicken Parts, and I didn't leave you with my Link to this Thigh Thread.
I didn't leave it because sometimes I think people might think I'm being pushy by dropping too many links to my "Step by Steps".
Guess I should have left this one that time.

At least you didn't lose a Thigh like I did on this one!!


Bear

Not a problem at all... And I will ALWAYS be happy to take any advice/recipes/processes you provide. I did look thru your step by steps again just now...and will definitely be using them going forward. Thanks for all that work you have done for so many others.

I will say this for any newby like me who is curious about skin off or on. Personally, the ones I smoked without skin were just as juicy as the ones with skin. The skin was actually very thin after the cook, and wasn't rubbery like some have mentioned. But...going. Forward, I will take off the skin. I liked the flavor of the rub directly on the meat, and of course, there is more smoke flavoring with the skin out of the way.

Thanks again!

 

[Bearcarver]

You're very Welcome!!

Any Time!

Bear

 

[smokey-mikey]

Chicken Thighs (Hickory Smoked)

Tried your method, absolutely delicious. Gonna make my heart patient daddy a happy man on his 72nd bday!!


First I gotta say, I'm not usually big on chicken, however these thighs were some of the best chicken I have ever eaten.

I'll give a short Step by Step, just to show how I did mine:


I started out with 9 Chick Thighs.


I coated 9 thighs with EVO & a good dose of rub.


The rest went like the following:


1:15PM--------------Fill AMNPS with Hickory Pellets, and light one end.

1:30PM--------------Pre-heat MES 40 to 225˚, and put AMNPS in bottom left.

1:45PM--------------Put all 9 Thighs on one grill rack.

2:00PM--------------Put full rack of Thighs in 2nd position of smoker, and empty rack above it.

3:30PM--------------Change heat to 250˚.

3:30PM--------------Also flipped all thighs over, and lost one to my crummy porch floor (Thigh last seen flying over pet cemetery into woods).:102:

4:15PM--------------Change heat to 275˚.

4:30PM--------------Put Stuffed Taters (Mrs Bear made) in pan on top rack.

5:00PM--------------Remove All from smoker.


BTW:  I took them all to 165° or better.


Thanks for looking,

Bear






All Thighs rubbed & ready for smoker:


 
 
Through the Looking Glass:





Better look of what's going on:





Stuffed Taters ready for Half hour in smoke:





Everything pulled from smoker:





Closer look at thighs:





Taters smoked & ready to eat:





Bear's first helping:


__________________

 

[ab canuck]

Wow looks great, I am going to try these. Thx for reviving this thread, that is Point worthy to me!!!!!!

 

[Bearcarver]

 
Wow looks great, I am going to try these. Thx for reviving this thread, that is Point worthy to me!!!!!!

Actually I believe that post is just a copy of my complete original  "Post #1".

Bear

 

[PAS]

I know this is an old post but, I tried this today with my MES 30 and half way thru the process I realized the 40" has a 1200W element and my 30 has a 800W. I assume that would make a significant difference on times, temps, and skin texture.

 

[Bearcarver]

I know this is an old post but, I tried this today with my MES 30 and half way thru the process I realized the 40" has a 1200W element and my 30 has a 800W. I assume that would make a significant difference on times, temps, and skin texture.

Yeah, The difference would be mainly speed of recovery, and 275° was enough for the skin on mine, but I don't know if an MES 30 can hold 275° as consistently as an MES 40, for that last half hour to 45 minutes.
You might have to Grill yours a couple minutes to finish the Skin.

Bear

 

[Bearcarver]

sharryn ---Thanks for the Like.

Haven't seen this one in awhile!!

Bear