Thighs, not there but getting better

[bbqLuv]

Chicken thighs, marinated, salt and paper, super smoke, glazed
Skin still not tender enough.

[Jerod Broussard]

How much direct heat you giving that skin? By direct, I mean flames of glory.

[bbqLuv]

I smoked at 225*F first to about 115*F internal, then upped the temp to 450*F to "crisp" the skin. very little direct heat on my pellet grill.
The thin part of the skin was bite through and not the center.

[DavidNorcross]

Yes, would also be curious of your cook temp.

[bbqLuv]

225*F, first the 450*F to finish. A work in progress.

[JCBBQ]

I mean…they LOOK good.

[FireMan]

Yup, they look worth eatin.

[Huskee]

If you're looking for better skin, might I suggest skipping the 225 and go straight to 375-400 the whole way.

[DavidNorcross]

Agree

[TripleB]

Couple of competition tricks for bite through skin:

1. scrap the fat off the skin with a sharp paring knife. Pin the skin to the thigh on both sides so the skin does not shrink up.
2. use breast skin on the thighs. Breast skin is thinner and not as much fat as the thigh skin.

FWIW…..

[texastweeter]

You can also use a jaccard tenderizer to help the fat escape and crisp up.

[TripleB]

texastweeter - never seen one used. But then again, was never looking for it. I assume you use one. Any good? Sure would be easier than scraping fat.

[Old Glory]

I just cooked some last night in the Pellet Grill at 400. They came to temp but the skin was not crispy. I brought them in and finished on a cast iron pan. Very crispy after that.

[HawkerXP]

Marinate the chef with PBR. Place thighs in PBC and take a nap.

[RichieB]

Wow, when I read the title, I thought your rash was still a problem.

[texastweeter]

Epic reply.

[Redwng]

When I do chicken in my pellet smoker I do spray the chicken with cooking spray once or twice which seems to help the skin. You could always finish them under the broiler too.

[scottranda]

Uncover in the fridge overnight. Dries out the skin (better skin texture when you cook it). Agree with suggestions above too.

[ItsAllGoneToTheDogs]

300+ and you'll be much happier, should still have a slight smoke flavor and the skin will be much better. Or, remove the skin and smoke. Fry the skin separately and reattach or serve on the side.

[Panhead John]

I know I’ll catch a lot of flack for this, but am I the only member here who doesn’t like chicken thighs? That’s the only piece of the chicken I never eat. I just don’t care for the taste of em…….[ducking beer bottles]

[DavidNorcross]

Oh my goodness. We find out yet another fault…

[Panhead John]

The list is pretty damn long. I know it’s hard keeping up.

[Clawbear57]

Will someone please collect his membership key.

[texastweeter]

Try adding a small amount of baking POWDER to your rub, and letting sit uncovered in fridge on a rack for 12 hour or overnight. Can also prick the skin with a jaccard tenderizer so it can weep some of the rendered fat.