Bull Smoked chicken thighs

[NBK]

In a salt and brown sugar brine (3 hours). Dry off and spray with olive oil and use your favorite sweet rub. 3 hours on smoke (180°). Flip halfway through. Then under the broiler for a reverse sear. Mop with a sauce of your choice (I like vinegar based for chicken).

There were no complaints.

 

[NU2SMOKE]

Looks great!

 

[NU2SMOKE]

Just did thighs myself ….little brush down with olive oil ….coat with my own kicken chicken rub and 250 deg for 2 1/2 hours. They were delish!!

 

[C. Keeper]

I love thighs

 

[NU2SMOKE]

I love thighs

Thighs and big juicy breasts…can’t get enough of them

 

[C. Keeper]

Thighs and big juicy breasts…can’t get enough of them

Absolutely

 

[NBK]

View attachment 15974
Just did thighs myself ….little brush down with olive oil ….coat with my own kicken chicken rub and 250 deg for 2 1/2 hours. They were delish!!

They look very delicious. Nice post.

 

[Maule Guy]

I had a package of Costco bone in chicken thighs and this link stirred me to action.

We like Zahtar (Za'atar) on the smoked thighs.

Started out at Low on the 590 for an hour with a smoke tube to add some smoke, then up to 350 for about another hour (ramp up time included). Pulled them off at about 165F. Mighty fine!!

 

[geneseohawk]

Was looking for something easy to smoke today. I think I'll do some thighs!

 

[NU2SMOKE]

Was looking for something easy to smoke today. I think I'll do some thighs!

Can never go wrong with chicken thighs…very easy and takes the smoke oh so well. It’s my goto for a relax and still smoke day lol

 

[geneseohawk]

Made my thighs and some poor man's burnt ends. I'm not gonna lie- chuck roast burnt ends are legit! First time making.

 

[GeneralMills]

I smoked some thighs last week and the skin was so thick and rubbery that we all had to remove it and that's my favorite part. Followed Traeger's instructions on my 590. I did get some flare ups, but temp and time weren't too far off. Any clue what went wrong?

 

[BNeal]

I smoked some thighs last week and the skin was so thick and rubbery that we all had to remove it and that's my favorite part. Followed Traeger's instructions on my 590. I did get some flare ups, but temp and time weren't too far off. Any clue what went wrong?

What temp were you cooking at? Chicken is no friend to low temps - skin comes out rubbery.

 

[Lager1829]

I smoked some thighs last week and the skin was so thick and rubbery that we all had to remove it and that's my favorite part. Followed Traeger's instructions on my 590. I did get some flare ups, but temp and time weren't too far off. Any clue what went wrong?

275 is the lowest you should start out at for poultry. I put thighs on at 400 and pull when internal around 195. Super crispy skin and very moist inside.

 

[NU2SMOKE]

275 is the lowest you should start out at for poultry. I put thighs on at 400 and pull when internal around 195. Super crispy skin and very moist inside.

I was thinking of trying that…but how about the smoke flavor profile at that temp? I would think it’s not as prominent.

 

[Pacman]

I was thinking of trying that…but how about the smoke flavor profile at that temp? I would think it’s not as prominent.

You can always start at lower temperature to get your smoke and then crank up the heat to deal with the skin issues. 275 will still give you some smoke, but as you mentioned the smoke decreases as the temperature increases.

I've done chicken wings at 180 for 20 - 30 minutes before deep frying.

I've done whole chickens at 225 for an hour or so (I don't have my notes in front of me) and then roast at 350 - 375 for crisp skin.

 

[NBK]

I like to run lower temps for longer duration, then pull it off the smoker and broil to get the crisp on.