A few weeks ago I smoked some chicken thighs. Bone in, skin on. The meat turned out great but the skin, not so much. It was very tough, rubbery. So much that even a knife had trouble with it. Can some of you pros who compete share how to get skin that you can bite through?
Thanks! :)
Not the right way or wrong way, but here is how I do mine. My Marshall is at 275-300, cook thighs for about 1 - 1 1/2 hrs to an internal temp of 140-145. Take out of smoker. place in aluminum pan and cover with sauce of your choice. Cover with foil and let steam in your BBQ bath for about 15-25 minute to an internal of 160-165. Remove from pan, place back on smoker for about 10 min or so to allow sauce to set. If you do not want BBQ Sauce on your chicken, you can just add a good dose of parkay margarine in your aluminum pan and let it swim in that for awhile.
Darin
Darin, thanks for the tip.
Anyone also care to share? :)
get smoker temp to 275-300 place on smoker skin side up smoke at this temp for 45 min.
after 45 min turn over (skin side down) until done (approx 45 min). skin will be very tender. when putting rub on before cooking put a little bit under the skin. (
carefully without removing skin) john
Thanks for your tip big john. I just catered a wedding and did 220 chicken thighs on the Marshall. The skin was on the chicken thighs was nice and tender.
no problem im glad it worked out for you. it has always worked for me. I learned it in a cooking class I took that came with my Good_one smoker big john
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