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smoking oak,Apple smoked chicken thighs, How To

oldsalty

oldsalty

Ok here's the rundown on my technique.

1) 8 chicken thighs
2) carefully remove skin and clean any existing fat this will not render at these low temps on such a short cook 225 for 60/ 1 1/2 hrs.
3) using a spoon carefully scrape the fat from the skin side that's goes against the meat. Use one hand to hold skin and the other to scrape make sure to start from edge and work back towards center.
You should end up with a piece of translucent skin. Carefully wrap back around chicken. You should have scraped good amount of soft fat takes patience but the finished product is worth it.

4) season bottom of thighs first. Then allow to rest 5 min this allows the rub to set. Then flip over and repeat.

5) place on smoker and cook for 60 min then check temp we like are thighs cooked to an internal temp of 165 at this low heat they will be juicy and tender.

6) remove from smoker and allow to rest 5 min.

This is my competition method for thighs and produces a tender yet melt in your mouth skin.
If you'd like a crispy skin then remove and Finnish on broil watching carefully around 400 deg,
But try them first I "GUARANTEE Y'ALL WILL LOVE EM :).
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Finished product
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oldsalty,

Great job with the detailed instructions and the photos showing just how to do it. What are your recommendations for dishes to pair with this?

Tom
 
That's a high sugar rub, so it melts like sauce and this is just before is caramelizes into bark. 
 
Love a good cornbread, tomato salad,corn on the cob, potato salad, Mac and cheese, hot sauce of course and ice cold beer! Just good old fashioned bbq side's and anything y'all can think of. :)
 
Looks real good my man! Thanks for the tutorial! 
 
Excellent step by step.  Pure competition secrets scraping the fat like that.  It's how you get bite through skin on chicken, which the judges love.  :)
 
Thanks y'all your making me blush! Then again it might be my hot sauce :)
SmokenFire said:
Excellent step by step.  Pure competition secrets scraping the fat like that.  It's how you get bite through skin on chicken, which the judges love.  :)
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Looked pretty good. Can't take credit stole that format from you Brother. :)
 
SmokenFire said:
Excellent step by step.  Pure competition secrets scraping the fat like that.  It's how you get bite through skin on chicken, which the judges love.   :)
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I agree. Do you compete oldsalty?
 
If not, you should. Looks like trip-nines to me!
 
Love to compete!! Family thing cousin's and brothers, grandfather competed tons of church sponsored events in the day, every kid in the immediate family had to learn some took to it some didn't.
Lots of work to run big stick smoker not everybody wants to put in the time some family members use propane :(
Of course we don't talk to them :) hahaha naaaa we talk to em just don't like them. Sorry, that's not right!!
 
Yeah, that scraped skin is not a secret on the Q forums.  I see some guys use toothpicks to hold them on.  oldsalty, do you post on any Q forums?
 
Used to but that was a while back. :) and yes you can find many comp tricks, try Malcolm Reeds site very informative!! Remember though you can watch someone drive a NASCAR but till you put time behind the wheel you probably won't get the same results. :) I don't use tooth picks never had the need. Always plenty of skin.
Just wrap as you apply to grill surface. Or try cupcakes style just drill some 1/8 inch holes in bottom of cupcake tin to allow fat run off and shape boneless thighs to form a chicken cupcake makes great presentation.
Haha wouldn't give up any comp tricks that aren't already out there. Just been doing it long before backyard BBQ shows started giving up tricks lol but as I said earlier I've shown many tricks to friends and family and given detailed instructions on how to and 90% of them make and say doesn't look or taste the same. Always tell em practice practice practice :)
 
oldsalty said:
Used to but that was a while back. :) and yes you can find many comp tricks, try Malcolm Reeds site very informative!! Remember though you can watch someone drive a NASCAR but till you put time behind the wheel you probably won't get the same results. :) I don't use tooth picks never had the need. Always plenty of skin.
Just wrap as you apply to grill surface. Or try cupcakes style just drill some 1/8 inch holes in bottom of cupcake tin to allow fat run off and shape boneless thighs to form a chicken cupcake makes great presentation.
Haha wouldn't give up any comp tricks that aren't already out there. Just been doing it long before backyard BBQ shows started giving up tricks lol but as I said earlier I've shown many tricks to friends and family and given detailed instructions on how to and 90% of them make and say doesn't look or taste the same. Always tell em practice practice practice :)
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Thanks. The same applies to home brewing. Two guys with the same ale recipe will likely make two different brews.

Are you running an offset/stick burner?
 
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