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Chicken does not really benefit from the Low and Slow approach. still you would like some smoke flavor in the meat. For crispy skin you need in the very high 200º, usually I opt for 225º and just finish them up on a hot grill . Somewhere around 2 to 2 1/2 hours on my GOSM for me.
Chicken does not really benefit from the Low and Slow approach. still you would like some smoke flavor in the meat. For crispy skin you need in the very high 200º, usually I opt for 225º and just finish them up on a hot grill . Somewhere around 2 to 2 1/2 hours on my GOSM for me.
Flash - these were boneless skinless chicken thighs so I didn't have to worry about crisping the skin, but I've used the smoker/grill method as well on other cuts and I've been happy with the results.