Brining, smoking chicken thighs.

[georgeamer]

I have been experimenting brining and smoking chicken thighs.
Here in my latest using 8 chicken thighs.

Brine:
! gal. water
5 TBS fine salt
1 TBS Hickory salt
¼ Cup packed brown sugar.
Brine thighs for 2 -3 hours.

Smoking and cooking:
Dry the skin of the 8 chicken thighs. Pre heat smoke generator. Use 3 mesquite pucks.
Start the smoking and and increasing the oven temp. to 150F at the same time.
After 1 hour, increase oven temp. to 235F. cook until meat temp is 165f.

I'm open to any suggestions...Anyone played around with other temp. Combinations?
George

[FLBentRider]

IMHO, poultry does not really benefit from low and slow - You could start the cook @235F(or even 250F) and just cook until 165F IT.

If you eat the skin don't like the way it comes out of the smoker, pull the thighs @150F and put them on the grill or in a 350F oven.

[KyNola]

I'm with FLBR.  No benefit of starting out on a low temp and stepping it up.

His advice is spot on in my opinion.

KyNola