Bone in Skin on Chicken Breasts and Thighs

charlesSFG

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Location: Sanger, CA
#1

Bone in Skin on Chicken Breasts and Thighs

March 4, 2018, 11:57 AM

I just want to pick a few brains and get some suggestions. I just bought a Camp Chef Smoke Pro 24DLX and for it's Maiden Voyage I'm doing Chicken Breasts and Thighs bone in/ skin on. I marinated the chicken in some store bought Mojo marinade, 15 garlic cloves, orange, lemon, and lime juice, and a little soy sauce all whipped up in a blender. The chicken has been marinating for about 40 hours. I was going to cook the chicken yesterday but it rained all day. So my plan is to dry off the chicken with some paper towels and go from there. I have Pacific Pellets Gourmet Blend, also have Hickory, Mesquite, Apple, Cherry, and Alder. Seasonings? Temp? How long?

Last edited by charlesSFG; March 4, 2018, 12:49 PM.
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jgreen

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#2

March 4, 2018, 12:05 PM

I would try and run around 350 for chicken, maybe even a bit higher. Probably try the pellet blend for the first time
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Karon Adams

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#3

March 4, 2018, 12:12 PM

I'm with you. Chicken usually runs warmer. of course, smaller and warmer means faster. and that's good, too. let us know how it comes out
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Karon Adams

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#4

March 4, 2018, 01:15 PM

Read further, the stuff in Bogota seems a more authentic meal. it's a humped cattle species and the intramuscular ligaments are in the hump rather than the brisket. he said the meat from the hump is amazing! also, they made it even more their own by necessity. different sugars, different woods.

I guess they have all taken the basic technique and adapted it to local, but, I'm not certain what part of the brooklyn stuff qualifies as Q
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#4.1

EdF commented

March 4, 2018, 03:34 PM

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There's definitely some good Q in Brooklyn.

#4.2

Karon Adams commented

March 4, 2018, 04:07 PM

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Why did I put this here? supposed to be elsewhere. Meanwhile, I would LOVE to try the Bogata Columbia version of Q
charlesSFG

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Location: Sanger, CA
#5

April 7, 2018, 11:41 AM
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#5.1

holehogg commented

April 7, 2018, 11:47 AM

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Not a great chicken fan but those look so edible. Good job on the crispy skin.
charlesSFG

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#6

April 7, 2018, 11:46 AM

Sorry for the delay. The chicken turned out great. I went low and slow at 250° then cranked it up to 375° at the end.
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#6.1

Derickls commented

April 9, 2018, 05:33 PM

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Fantastic. I've been thinking about doing some chicken and i was thinking a very similar cook. How long did you cook at each temperature?
charlesSFG

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Location: Sanger, CA
#7

April 7, 2018, 11:47 AM
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#7.1

TripleB commented

April 11, 2018, 04:27 PM

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Delicious.....nice job.
DWCowles

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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#8

April 7, 2018, 11:48 AM

Looks awesome charlesSFG
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Huskee

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#9

April 7, 2018, 12:21 PM

Sure does. Nice work!
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bten

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#10

April 10, 2018, 07:37 PM

looks really good. Nice color, and presents very nicely on the plate!
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