Thighs update

[will615]

I've done thighs on my #1 several times since my first post and the procedure has become much more consistent. I do 4 thighs at a time. I really like the Chris Lilly recipe that I mentioned in my post about chicken quarters. The oil keeps the skin on and the herbs give them a great flavor. I use 1 oz of chips and smoke at 225 deg. Temperature probes left in the meat don't do well for me with thighs. Because there is some much bone, I get a lot of false high readings. Instead, I just check them with a manual probe as needed. After about 2.5 hours of smoke, they should be in the 160's. My goal is 175 deg internal temp. I like to finish them on my gas grill (medium heat) to char the skin. You can either wait for them to get into the 170's on the smoker or quicken the process by moving them when they are in the 160's. Either way, you still get the great smoked flavor. I dissed thighs and preferred breasts for years. I don't know how I could have been so wrong! Sorry about no picture.

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[old sarge]

While I don't smoke poultry, I favor breasts for making sandwiches and thighs and legs for just plain good eating, more flavorful and juicy.