What To Do With 16 Chicken Thighs?

[ssandy_561]

I bought a 40 lb. box of all natural bone in, skin on chicken thighs at the beginning of Summer. I vacuum sealed these thighs when I bought them and they have been in my freezer. I’ve been grilling these this summer with great results. Nothing beats a grill chicken thigh in my opinion.

I want to smoke up a bunch of these to make shredded chicken to use in a few different ways. I have 16 of these in my refrigerator right now defrosting. I plan on smoking them Monday afternoon on my Grilla OG.

I have not smoked a lot of chicken. I always grill it. Here are some questions I have:

Should I wet or dry brine these?

Should I use just salt or salt and sugar like pork chops?

How long should they brine?

What temperature should I smoke at? I want to get the best shredded chicken. I don’t care what happens to the skin.

Should I keep the skin on when I smoke them or remove the skin?

I know the skin will keep it juicy but will it block most of the smoke?

If I leave the skin on what should I do with it after the chicken is done? I know it will not be crisp. Could I bump up the temperature in my smoker and make crunchy chicken skins after I pull the skin off of my chicken thighs after they are smoked?

If I remove the skin before I smoke the thighs what would be the best thing I do with the skin?

Thanks for all and any help.

Steve

[texastweeter]

If you remove the skins, make chicken cracklins!

[DaveD]

Wow, lots of questions!

24 hours of dry brine would be my approach, with no sugar. No need to remove poultry skin to dry brine, the salt will go right through the skin.

Chicken just doesn't do well low and slow IMO. Minimum 300F/150C, better at 350F/175C. At those temps, you won't get much time exposed to smoke in any case, they'll be done in 60-90 min, so skins off is probably the right move. But do be prepared for an underwhelming smokiness level. Do you have a kettle? You could 2-zone with charcoal and wood chunks to cook at these same temps but get a more noticeable smoke level than you can get with pellets in a cook of that duration. Just a thought.

I'll bet texastweeter has the right idea on using the skins for some kind of cracklin thang. Even if he does turn up his nose at beans in turkey chili

Hope this helps!

[Richard Chrz]

I would make 16 chicken thighs on the grill.

[Purc]

I dry brine (dry rub and some corn starch) thighs for 4 to 8 hours, then I cook mine on the Weber Kettle and Vortex setup with or without a chunk of wood over the Vortex, bottom and top vents wide open and let her rip until done.

[Jim White]

If what you really want is shredded and smoke flavor, I'd go SVQ.

[Draznnl]

I’m kind of with texastweeter on frying up the chicken skins. Only I’d have you cut them into small pieces, add some onions and make the traditional Jewish delicacy, gribiness, I’m not sure about that spelling, but I can practically taste them as I type. YUM!

I’d start the dry brine, salt only, Sunday night.

I smoke poultry in my pellet cooker at 180 for 45 minutes then 325 or 350 until done. The initial low temp period is to get a little smoke on there.

Yes, skin on will block smoke.

Good luck and have fun.

[jfmorris]

Personally I don’t feel thighs do well cooked low and slow - just doesn’t render or break down the tough bits as well. Indirect is fine. But it needs to be 350-400 degrees. Heck, you can shred and pull grilled thigh meat just fine. I’ve done that plenty.

[MBMorgan]

The following is purely an expression of my personal preferences:

Should I wet or dry brine these? ==> Dry

Should I use just salt or salt and sugar like pork chops? ==> Just salt ... specifically Kosher

How long should they brine? ==> At least a few hours. Overnight is better. In the fridge, of course.

What temperature should I smoke at? I want to get the best shredded chicken. I don’t care what happens to the skin. ==> Leave the skin on. Season and set the chicken on the OG BEFORE ignition. Start the smoker and set the target temp (Pro Mode) to 400F. Once you're sure of ignition, close the door and walk away. Monitor the IT and pull at 175F.

Should I keep the skin on when I smoke them or remove the skin? ==> Leave the skin on.

I know the skin will keep it juicy but will it block most of the smoke? ==> Not in my experience.

If I leave the skin on what should I do with it after the chicken is done? I know it will not be crisp. Could I bump up the temperature in my smoker and make crunchy chicken skins after I pull the skin off of my chicken thighs after they are smoked? ==> If the skin is nice and crispy (or at least nice and tender), separate it from the thighs before pulling. Then, chop it into REALLY fine bits and mix it in. If it's neither crispy nor tender, then toss it ... unless you just want to experiment with making crispy skin.

If I remove the skin before I smoke the thighs what would be the best thing I do with the skin? ==> Either toss it or make chicken skin crisps later. Don't share with anyone .

[captainlee]

I dry brine with whatever choice of rub inspires me at the time. I smoke for an hour at 225 to try and get some smoke into the meat. I then turn it up to 375 to finish. I have always liked the results.

[bbqLuv]

These two videos should help.
How to Smoke Chicken Thighs | Mad Scientist BBQ - YouTube
Classic BBQ Chicken Thighs - YouTube

[Richard Chrz]

De-bone, soak in buttermilk, add a bit of smoke, then make Chicken Parmesan