Introduction: Smoked Chicken Thighs
Creating amazing chicken thighs on the smoker that don't dry out.
Step 1: Buying Quality Meat.
When you go through all the work smoking food, buy good meat, I get mine from a local butcher.
Step 2: Prepping the Chicken
Remove the skin from the chicken thighs and set them aside and remove any excess fat from the chicken.
Step 3: Adding the Rub
You cam buy your rub but I make my own since it makes the chicken taste much more vibrant flavor.
1/2 Cup cane sugar
1/4 Cup onion salt
1/4 Cup garlic salt
1/4 Cup Paprika
1 Tbsp Chili Powder
1/2 Tbsp Black Pepper
1/2 Tbsp Lemon Pepper
1/2 Tbsp Cayenne
1/2 Tbsp Rubbed Sage
1/2 Tbsp Dried Basil
1 Tsp Dries Rosemary
Add a generious amount to the chicken then wrap the chicken shin back around it to help hold in the moisture and add more more rub on the outside.
Step 4: Preping the Smoker
I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start soaking my peach wood.
Step 5: Placing on the Smoker
Place the chicken on the smoker, make sure the chicken are not touching. Add the lid and cook at 225 degrees F for 3-4 hours. Adding wood once a hour.
1. DO NOT OPEN THE LID
2. CONSISTENT TEMPERATURE
Step 6: Half Way Point
After 2 hours rotate the chicken.
Step 7: All Done
The best way to check if the chicken is done take a themometer and make sure it is 165 degrees F. If you have smoked the chicken right i you will have an amazing bark on the outside of the chicken.
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My (electric) smoker does not get much hotter than 140 degrees, what can I do to properly smoke ? Right now I smoke the meat for about 4-5 hours and then bake it in my oven for another hour, but I do not know if this is safe.