Author Topic: Whiskey Barrel Smoked Chicken Thighs  (Read 1650 times)

Offline beaker

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Whiskey Barrel Smoked Chicken Thighs
« on: December 27, 2011, 02:39:43 PM »
Hi All,

This is my first post. I've owned my original Bradley smoker for 8 months or so (my first ever smoker) and I am completely addicted!! I am getting better each time I use it but still have a lot to learn. I recently cooked up a batch of Whiskey Barrel Smoked Chicken thighs shown below and followed the directions closely -

I cooked up the chicken for my wife and I -  It cooked for about 2.5 hours at 225F and it tasted great! However, I was hoping that the skin would end up crispy but it was not at all, very difficult to bite off. Not sure how to accurately describe the texture but it was definitely not crispy.

Any suggestions about what I may have done wrong?


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Re: Whiskey Barrel Smoked Chicken Thighs
« Reply #1 on: December 27, 2011, 02:56:54 PM »
You will never get crispy skin in the bradely. To get crispy skin just throw it into a oven at 350 for ten minutes or so to crisp up the skin. 225 is to low to do that. Just keep an eye on it as you dont want to burn it after all your work smoking it