Chicken thighs for my first smoke in my 3D

[t-motheviking]

I did chicken thighs for my first smoke in my 3D and they were fantastic! I rubbed em in EVOO and then seasoned with my favorite McCormick maple seasoning. I used a combination of cherry and hickory. Cooked at 250 until internal temp of 165 and it took just over an hour and a half. Can't wait to smoke something else!

 

[stout]

they look great

chicken is great, we like to do quarters, it's quick and good

so what you do is smoke a bunch of chicken and you can eat that while you wait for the butt or a brisket to get done

then start the cycle all over again

 

[SconnieQ]

Looks good! Chicken thighs are one of my favorites. Whatcha smoking for the game on Monday?

 

[t-motheviking]

I haven't decided yet. Thinking maybe a pork loin or chuck roast! You cookin anything for your game?

 

[SconnieQ]

Tomorrow I'm making Smoked Buffalo Chicken Thighs. Same thing as traditional buffalo wings, except with thighs. Smoke chicken thighs. After smoking, drench in Franks Red Hot and melted butter mixture until sopping (same sauce as traditional buffalo wings). Served with blue cheese dipping sauce with carrots and celery sticks. And creamy dill potato salad. That being said, my favorite game-day smokes are chicken or baby backs for a small crowd. Baby backs, butt or brisket for a large crowd.

 

[t-motheviking]

That's the exact hot sauce my dad and I use when we make hot wings! He usually adds a little lemon juice I only do if I'm with him. Must be a Midwestern sauce thing    I'm thinking if I have enough people around I'll try pulled pork with the small shoulder roasts that my local (and only) grocery store carries. You can order any cut from them and they'll make it but for starters I'll use the cuts they stock. If I won't have many people around I'll do a chuck roast since it's one of my favorite meals

 

[SconnieQ]

That's the exact hot sauce my dad and I use when we make hot wings! He usually adds a little lemon juice I only do if I'm with him. Must be a Midwestern sauce thing 

Frank's Red Hot and butter is the original recipe used by the Anchor Bar and Grill in Buffalo NY, the inventor of buffalo wings. For the blue cheese dip, my absolute favorite is Brianna's Blue Cheese Dressing. It is on the sweet side, so the sweetness balances the spice and vinegar of the Frank's. (I am a fan of sweet and savory.) Cover the chicken/wings in the Frank's/butter mix, then dip each bite in the Blue Cheese dressing. Brianna's is also used as the dip for carrot and celery sticks.

 

[JustChillin]

Good looking thighs! I love cooking thighs because they stay moist. I use them for the smoker but also for Indian and Thai dishes.

 

[t-motheviking]

huh...learn something new every day!  I had never actually looked up the history of buffalo wings!

 

[Kutch98]

any recommendations for skinless/boneless thighs? Ive got some Cabela's all purpose rub and Heinz Memphis BBQ sauce on them now.  Was going to use the grill but toying with the idea of using the smoker. 

 

[t-motheviking]

keep the wood around an ounce and you should be OK.  I have done a couple of skinless chicken smokes and only used an ounce of mesquite wood chips.  Good smoke flavor but not overpowering.  On skinless chicken I haven't been using any rub just a little salt and some very coarsely ground pepper so you'll have to let me know how the rub works!

 

[Kutch98]

Hey sorry for the long delay on the response.  Im not sure how much wood I used.  I found a small chip in the bag of chunks of mesquite and put it in there.  It was a bit much.  But, they turned out pretty good.  I put them in for 45 min then tossed them onto a hot grill. Pretty simple way to add some quick smoke to the meat instead of trying to use a grill top smoker box. The rub and sauce stayed on fairly well as well.  I like the Cabela's rubs that I have so far.