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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.
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?