Smoking Skinless Chicken

slackdogbbq · Posted: Tue Mar 16 10 12:04 am Post subject: Smoking Skinless Chicken

Has anyone had success with smoking skinless chicken? Thinking about trying it this weekend.
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CrazyChef · Posted: Wed Mar 17 10 5:38 am Post subject:

Grilling it is always a better option. If you smoke it, don't bring it to over 150� internal, then let it rest (covered immediately) until it's 165� internal.
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JDeSimone · Posted: Wed Mar 17 10 6:14 am Post subject:

I do skinless boneless thighs all the time. very popular.
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slackdogbbq · Posted: Wed Mar 17 10 7:08 am Post subject:

Thanks CrazyChef & JDeSimone,

Unless I am cooking for someone who pefers white meat I do nothing but thighs and legs. This will be the first time I have cooked chicken on the Stump's, if it cooks chicken like it cooks everything else, it will be good.

My plan is to brine overnight, put a light amount of rub on, cook to 145 to 150, submerge in favorite homemade bbq sauce and put back in cooker for about 15 minutes to let the sauce tighten up.

Will let you know how it goes.
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CrazyChef · Posted: Thu Mar 18 10 5:35 am Post subject:

Sounds good!
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OKBBQEA · Posted: Thu Mar 18 10 11:43 am Post subject:

Boneless skinless is what I usually cook and I always brine them.

1/2 Gallon Water
1/2 Gallon Apple Juice
1 Cup Kosher Salt
1 Cup Splenda (You can use sugar instead)

I brine them for about 4-6 hours.

Smoke them at about 325 to a temp of 165-170 and I try to sauce them about 15 minutes before I pull them off the smoker.

I've said this before and I'll say it again. They come out so juicy that I almost have to serve them in a glass. Wink

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slackdogbbq · Posted: Thu Mar 18 10 8:59 pm Post subject:

[quote="cultofnobody"]Boneless skinless is what I usually cook and I always brine them.

1/2 Gallon Water
1/2 Gallon Apple Juice
1 Cup Kosher Salt
1 Cup Splenda (You can use sugar instead)

I brine them for about 4-6 hours.

Smoke them at about 325 to a temp of 165-170 and I try to sauce them about 15 minutes before I pull them off the smoker.

I've said this before and I'll say it again. They come out so juicy that I almost have to serve them in a glass. Wink

[/quote]

Thanks cultofnobody, I did decide to brine this morning instead of overnight thinking that would be to long for chicken pieces. My finish temp will be 165.
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Alien BBQ · Posted: Thu Mar 18 10 11:15 pm Post subject:

Can you say.......

Gee Bow Gai

http://www.thesmokering.com/forum/viewtopic.php?t=14411&highlight=paper
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Nightshade · Posted: Sat May 08 10 9:25 am Post subject:

the_hunchback · Newbie Joined: 01 Jul 2010 Posts: 57 Location: Kansas City

Chevypro · Newbie Joined: 23 Feb 2012 Posts: 26

Was the chicken real moist? Does it also need an inject

partyfowlbbq · Joined: 03 Oct 2012 Posts: 1

I am new to smoking and tried some skinless thighs. I am rubbing them just before putting them on and smoking them about 2 hours saucing them twice and cooking to 175 degrees. Flavor is good and they are moist inside. The problem is although they are skinless, the outside is very tough, almost skinlike. I don't know if it's the rub or cooking too low, only cooking at about 250, or what. Please help.

BlkZrx · Newbie Joined: 11 Aug 2012 Posts: 35 Location: NE IN

Divambla · Joined: 09 Dec 2015 Posts: 11