Smokin-It User Forum!
Recipes => Poultry => Topic started by: AlinMA on August 03, 2015, 04:45:09 PM
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Yesterday I smoked 2 thighs total weight 2.1 pounds.
I started with 250 degrees and planned on a 3 1/2 hour smoke At 1 hour The turkey was at 158 and the way it was climbing it was going to be done long before 3 1/3 hours. I backed the smoker down to 160, open the door and let things cool down. When the smoker reached 160 the turkey was at 152. I closed things up and held it there. About 1 hour before I wanted I went back to 250. when the thighs reached 165 I pulled them. Talk about a fiasco that turned out half decent.
Specs. follow..
2 1/2 hour brine
Rubbed with EVOO
Applied homemade Cajun Rub
3 oz. hickory
This convinced me to start a log at least until I get more experience with the "Little guy"
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Al,
They look great, how was the smoke level and how juicy were they?
Thanks Greg
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Al,
They look great, how was the smoke level and how juicy were they?
Thanks Greg
The smoke level was a bit stronger than normal but OK. They were not as juicy as As I wanted but again OK. I got a good from the wife (no wow these are good)
Lesson learned...At least I didn't have to run out for Pizza.
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Al,
They look great, how was the smoke level and how juicy were they?
Thanks Greg
The smoke level was a bit stronger than normal but OK. They were not as juicy as As I wanted but again OK. I got a good from the wife (no wow these are good)
Lesson learned...At least I didn't have to run out for Pizza.
Not often, but once in a while, backup is pizza :)
Greg
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Yeah, Al, poultry doesn't take near as long as pork butts or big cuts of anything. I only go about 3 1/2 hours on a whole 5 lb chicken! There is no "stall," and the temp rise is pretty constant. I probably would have planned on about an hour for those, but that's what learning our smokers is all about! ;)
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Nice thighs! Good job!