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Started By
Message
re: Smoked chicken thighs…crispy skin?
Posted on 5/2/23 at 10:09 am to GynoSandberg
Posted on 5/2/23 at 10:09 am to GynoSandberg
quote:
Dry brine uncovered in the fridge on a wire rack, minimum 12 hours. You want to pull as much moisture out of the skin as you can. And your chicken will taste better for it
Also separate the skin from the meat before you stick it in the fridge. You want to dry it out as much as possible.
0
Posted on 5/2/23 at 10:15 am to Bigryno7
quote:
Which type of smoker are you using?
Weber Kettle. Charcoal and wood chunks.
Posted on 5/2/23 at 10:49 am to Irregardless
Use a smoke tube but cook at a high heat. I use my silverback and punch it to 475 with a smoke tube. I get smoke flavor and the crispy skin. Juicy and tender every time.
Posted on 5/2/23 at 12:21 pm to RockyMtnTigerWDE
350+ is how I do it. I've also screwed around and crisped the skin up and then shoved over into the smoking cabinet, that works - but you still need to cook it hot on the smoke. Same approach for whole chickens, I have found slower isn't better.
Posted on 5/2/23 at 12:25 pm to SingleMalt1973
Chicken thighs do not need an hour and 45 mins at 325.
Posted on 5/2/23 at 12:55 pm to MarsellusWallace
Most competition teams spend the time to pass a knife under the skin to scrape the excess white fat off and then lay back over the thigh. i only go through the trouble for maybe a dozen. I eat most of them.
Posted on 5/2/23 at 1:16 pm to Prosecuted Collins
quote:
Most competition teams spend the time to pass a knife under the skin to scrape the excess white fat off and then lay back over the thigh. i only go through the trouble for maybe a dozen. I eat most of them.
This is what I was going to suggest. Its a lot of work, but nice crispy skin every time.
The most non-negotiable step in good skin is letting it sit uncovered in the fridge, preferably overnight to dry the skin out.
Flip the skin off the thigh, scrape the fat off till the skin is translucent, then wrap meat back up. Place in the fridge for at least a few hours to dry. Profit.
It's the fat that's making the skin tough. At low smoking temps, the fat is not completely rendered by the time you're ready to crank the heat.
Or you could just let it dry overnight, and then cook at a higher temp like 325° or so.
Posted on 5/2/23 at 2:23 pm to Antib551
Dry brine. Or for ultimate crisp, confit them. After taking them out of the oil and on a hot grill for a few minutes it’s super crispy. Can keep your cook in the lower temp ranges too.
Posted on 5/2/23 at 3:45 pm to Irregardless
I have better luck getting crispy skin on whole leg quarters than individual thighs or drumsticks.
To crisp the skin, you must first render all the subcutaneous fat. This is usually achieved by higher heat than standard smoking temperatures.
You can also cook thighs longer and to a higher internal temperature because they contain the high levels of collagen and intra and intermuscular fat. Chicken is safe to eat at 165°F but, the connective tissues in the leg and thigh do not completely break down until they temp between 175°F and 180°F.
I have success when the chicken thighs hit an internal temperature between 195°F and 200°F. Set your smoker-cooker between 275°F and 300°F and let it ride.
To crisp the skin, you must first render all the subcutaneous fat. This is usually achieved by higher heat than standard smoking temperatures.
You can also cook thighs longer and to a higher internal temperature because they contain the high levels of collagen and intra and intermuscular fat. Chicken is safe to eat at 165°F but, the connective tissues in the leg and thigh do not completely break down until they temp between 175°F and 180°F.
I have success when the chicken thighs hit an internal temperature between 195°F and 200°F. Set your smoker-cooker between 275°F and 300°F and let it ride.
Posted on 5/2/23 at 7:29 pm to Irregardless
Whenever I smoke them at higher temps the skin always retracts
I wonder if you could dust the chicken with AP flour before smoking—kinda like doing it to bacon before putting it in the oven which keeps it crispy yet juicy. Just spitballing—I’ve never tried it
I wonder if you could dust the chicken with AP flour before smoking—kinda like doing it to bacon before putting it in the oven which keeps it crispy yet juicy. Just spitballing—I’ve never tried it
Posted on 5/2/23 at 7:38 pm to BigDropper
quote:
You can also cook thighs longer and to a higher internal temperature because they contain the high levels of collagen and intra and intermuscular fat.
Which is why I do 1hr and 45 mins.
Posted on 5/2/23 at 11:39 pm to BigBinBR
Just did 2 bone in tights this eve. Oven for about 400/425 for :20.
Skin was Popeyes crispy. I assume you could smoke them like toof suggedted beforehand, then toss them in oven.
Good luck & send report
Skin was Popeyes crispy. I assume you could smoke them like toof suggedted beforehand, then toss them in oven.
Good luck & send report
Posted on 5/3/23 at 10:08 am to Irregardless
As others said the brine will definitely assist with crispy skin
Posted on 5/3/23 at 10:46 am to Irregardless
It's not about the temp, it's all about drying the skin out prior to smoking. I'd salt them & leave them in the fridge overnight to dry out prior to smoking.
Posted on 5/3/23 at 11:01 am to Irregardless
I am no expert on cooking them only eating them. I can tell you that for bbq competitions the goal is never crispy but to achieve “bite through” consistency for the skin.
Posted on 5/3/23 at 3:42 pm to Funreaux
quote:
It's not about the temp, it's all about drying the skin out prior to smoking. I'd salt them & leave them in the fridge overnight to dry out prior to smoking.
I've tried all kinds of brines and never get the crispiness I like at low temps. I'm convinced it can't be done. At this point, I'm much happier with chicken cooked at ~375/400. It will absorb plenty of smoke in that time frame and the skin will be much crisper.
If I do a whole chicken, I'll butterfly/spatchcock it and cook over direct heat ~375 bone down until it's about 145/150 degrees internal. Then I'll flip it and let it finish skin side down for a nice crisp, slight char on the skin. That's my favorite way to do it.
You can apply the same method to thighs as well.
Posted on 5/3/23 at 3:48 pm to Irregardless
Make sure skin is dry and overnight in fridge if possible. As others have said, cook at higher temp. Kettle produces a good amount of airflow, so you should be able to get crisp skin cooking between 350-400. I also cook my thighs/dark meat/wings to 180-185 rather than 165.
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