Chicken thighs tomorrow

[phoenix316]

I am going to cook a smoker full of thighs tomorrow.  I want to know if my method is sound. 

Brine overnight.

Rinse then pat dry.

Rub with my bbq rub.

Smoke for 2 hours with Apple at 225.

Finish under the broiler in the oven for crispy skin.

Any suggestions?

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[SiFumar]

Make sure your vent is wide open for moisture to escape.

[phoenix316]

18 pounds brining in:

Water

Salt

Brown sugar

Molasses

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[mikecorn.1]

Ditto. That's gonna be alot of moisture. Vent wide open. Start with some hot water in the bowl to help the temp climb at the beginning.


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[phoenix316]

I have never smoked this much meat before.

Should I smoke for longer since I am doing so much meat.

I just thought that since it was cheap, I should fill up the smoker and vacuum seal what we don't eat.

[KyNola]

No need to smoke longer.  Poultry is a smoke sponge and your Bradley will deliver plenty of smoke in 2 hours.

[smoker pete]

I am going to cook a smoker full of thighs tomorrow.  I want to know if my method is sound. 

Smoke for 2 hours with Apple at 225.

Finish under the broiler in the oven for crispy skin.

Make sure you take your chicken thighs to an Internal Temperature (IT) of 180ºF.  2 hours at 225º will not fully cook your thighs.  I recommend finishing them off in the oven before crisping the skin under the broiler  ;D

[Up In Smoke]

I usually pull thighs and legs at 165 IT, they are fully cooked at this point.
if you are going to slide them under the broiler you might pull them at 160 to 163 and they should reach 165
under the broiler as long as they go straight from the smoker to the broiler.

[phoenix316]

All four racks full and in the smoker.

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[Up In Smoke]

Sweet!!

[phoenix316]

Done.

After I eat it can I use the bones to make chicken stock?

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[OU812]

Yes,,,,,,them bones will make for some really good stock.

I throw the skin in there too

Oh Ya good lookin chicken parts