Smokin-It User Forum!
Recipes => Poultry => Topic started by: es1025 on June 23, 2013, 06:47:19 PM
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Made pulled smoke chicken today, very easy.
I used boneless/skinless chicken thighs
Brine for 3-4 hours, After brine rinse and pat dry.
Put on your favorite rub
Set temp at 230 with 4.5 oz of cherry wood
Smoke for 1.5 hours unwrapped, After 1.5 hours place thighs in foil tray with 1 cup of apple juice.
Smoke for another 1.5 hours to internal temperature of 170 degrees.
Let rest for 5-10 minutes, pull apart, add favorite BBQ sauce.
Enjoy!
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Sounds tasty! I have done pulled chicken thighs a couple of times but I have not tried the pan and apple juice for the last 1.5 hours. Did you cover the pan with foil or leave them open? I will have to give this a try on my next pulled chicken smoke.
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Sounds awesome, I think I'll put this down for this weekends smoke.
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Sounds really good! Do you de-bone the thighs, or can you buy them that way (can't ever remember seeing them at the stores)? Could you cook them the same way with the bone in, and just pull them off the bone (or would that screw up the cook time)?
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Divot
No de-boning
You can get the boneless/skinless at the store.
Yes
If you use thighs with the bone and skin you don't need to pan for 1.5 hours. 3 hours or 170 degrees.
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Divot
No de-boning
You can get the boneless/skinless at the store.
Yes
If you use thighs with the bone and skin you don't need to pan for 1.5 hours. 3 hours or 170 degrees.
Nice to know. I'm pretty sure I've never seen them at the store, but I'll look for them (now that I have a good reason like this)! Kind of ironic, since NW Arkansas is the chicken capital of the world! Tyson Foods, Wal Mart, etc... lol
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I used to only see boneless chicken breasts at my grocery store but now the carry boneless thighs also.
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I have not seen boneless/skinless chicken thighs in my area. I trim some of the excess skin off of the thighs, and brine for 3-4 hours. The smoke time is usually between 3 and 4 hours, and the meat pulls easily off of the bone. This is one of the smokes that I really like.
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I haven't done it in years, but I have tried duck this way and it is freakishly good.
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Sw
step 1 on racks for 1.5 hours
step 2 in covered foil tray for 1.5 hours or 165-170 degrees.
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Thanks! I just bought a huge pack of bone-in chicken thighs at Costco today, so this smoke is on my near-term agenda. Can't wait to try out the pan method.
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The foil pan method is a great tip! Just to confirm - I cannot find boneless thighs in my area. I can buy bushels of boneless breasts, and bone-in thighs, but the boneless thighs are just myth and legend in my neck of the woods! I guess the big boys in chicken around here (aka Tyson's) find it more profitable to send the de-boned versions elsewhere!
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Honestly, make friends with the butcher department at your favorite grocery store ... boneless/skinless thighs are pretty common (they're perfect in a slow cooker chicken & rice) and they can always order some and hold a few packs for you.
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Honestly, make friends with the butcher department at your favorite grocery store ... boneless/skinless thighs are pretty common (they're perfect in a slow cooker chicken & rice) and they can always order some and hold a few packs for you.
Great idea, Joe. Sometimes, it's about who you know! ;D