Smoked Chicken Thighs #5

Source: heygrillhey.com

*** #5 added spraying the skin with oil before cranking temp up to 300° (still trying to six the rubbery skin) ***

Chicken Thighs

Sweet Rub (I use Smokey Pecan, see notes)

Sweet Heat BBQ Sauce (I use Jack Stack that I sweeten with extra stevia)

subheading: Preheat:

note: Preheat smoker to 275°F, smoke level 5

note: I use B&B Competition Blend pellets (pecan, cherry, and post oak)

subheading: Prep the chicken thighs:

note: Trim off any excess skin or extra thin chicken around the edges of the bone

note: Place onto a wire rack in a sheet pan

subheading: Season:

note: Lightly coat skin with spray oil

note: Pick up and season on the bottom

note: Place on wire rack and season the skin

note: Lightly spray more oil on the seasoned skin

subheading: Smoke:

note: Place the sheet pan with chicken in the smoker

note: Insert temperature probe

note: Smoke at 275° (smoke level 5) until the internal temp reaches 165°

note: Spray skin with extra oil, then crank the smoker up to 300° and cook to an internal temp of 175°

subheading: Sauce and Rest:

note: Remove from the smoker

note: (optional) Baste with the Sweet Heat BBQ Sauce

note: Rest for 5 to 10 minutes, then serve

Ingredients for the seasoning:

- The Spice Lab Smoky BBQ Pecan Rub: www.amazon.com/gp/product/B07FNYMS7W

Page footer