Author Topic: Second try at thighs - skin looked great but inedible  (Read 1056 times)

SamRothstein

  • Newbie
  • *
  • Posts: 24
Second try at thighs - skin looked great but inedible
« on: May 17, 2021, 07:25:59 AM »
Rubbed a couple hours before smoking and left in the fridge to dry brine. Smoke with just over 1oz of apple at 250 for about 1.5hrs. Could have gone another 10-20 as there was a little pink here and there. Sauced them and tossed into the oven at 450 to try and crisp the skin but I think it was already gone by then. They looked amazing, and tasted great but that skin sucked! Next time I will try adding baking powder to the rub as that produces very crispy wings.
Smokin-It 3D | Weber Spirit 210

barelfly

  • Hero Member
  • *****
  • Posts: 943
Re: Second try at thighs - skin looked great but inedible
« Reply #1 on: May 17, 2021, 08:26:59 PM »
It’s tough to get the skin to render at the lower temps. But what you did is similar to what I do when I smoke chicken in the 3D, go to the gasser and grill to finish.

That said, when I cook chicken, it’s usually on my Weber Kettle indirectly at a hotter temp with a finish on the hot side. But, it can still be accomplished in the Smokin its.

Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear