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Title: Hickory Chicken Thighs
Post by: DjSaneR on June 12, 2011, 12:42:59 PM

I've never done these before. I brined 10 thighs and am using 2hrs of hickory. I put them in at 1pm @ 230°. How long should I be cooking these for? Seems that the thermometer is too big for the small thighs.
Here's the progress
(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/254232_1896573785594_1579091539_1785992_3722911_n.jpg)

Thanks!

Title: Re: Hickory Chicken Thighs
Post by: Habanero Smoker on June 12, 2011, 01:02:49 PM

I'm not good with times, since I depend on the IT. I would check them with a instant read at the 1.5 mark.

For thin cuts of meat, run your probe through the side of the thigh until you reach the middle of it's thickest point.

Title: Re: Hickory Chicken Thighs
Post by: DjSaneR on June 12, 2011, 01:16:28 PM

Thanks, Hab. I'll give that a shot

Title: Re: Hickory Chicken Thighs
Post by: TestRocket on June 12, 2011, 02:51:56 PM

Yea, a good instant read thermometer is a must! And whenever in doubt give your chicken the amount of smoke 40-90 minutes and finish on the grill and check when the juices run clear and you are done! ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: DjSaneR on June 12, 2011, 12:42:59 PM