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Smoking Skinless Chicken

 
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slackdogbbq
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PostPosted: Mar 16 2010    Post subject: Smoking Skinless Chicken Reply with quote

Has anyone had success with smoking skinless chicken? Thinking about trying it this weekend.
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CrazyChef
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PostPosted: Mar 17 2010    Post subject: Reply with quote

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
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PostPosted: Mar 17 2010    Post subject: Reply with quote

I do skinless boneless thighs all the time. very popular.
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slackdogbbq
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PostPosted: Mar 17 2010    Post subject: Reply with quote

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
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PostPosted: Mar 18 2010    Post subject: Reply with quote

Sounds good!
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OKBBQEA
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PostPosted: Mar 18 2010    Post subject: Reply with quote

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
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PostPosted: Mar 18 2010    Post subject: Reply with quote

[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
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PostPosted: Mar 18 2010    Post subject: Reply with quote

Can you say.......

Gee Bow Gai

http://www.thesmokering.com/forum/viewtopic.php?t=14411&highlight=paper
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Nightshade
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Location: Newberg, Oregon

PostPosted: May 08 2010    Post subject: Reply with quote

cultofnobody wrote:
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


Used this tonight and it turned out awesome, thanks for sharing.
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the_hunchback
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Joined: 01 Jul 2010
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PostPosted: Jul 13 2010    Post subject: Reply with quote

Nightshade wrote:
cultofnobody wrote:
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


Used this tonight and it turned out awesome, thanks for sharing.


I did this as well last week. My wife never liked chicken on the grill but she is already requesting it for dinner again. I didn't have to serve in a glass but they were very tender.
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Chevypro
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Joined: 23 Feb 2012
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PostPosted: Jul 10 2012    Post subject: Reply with quote

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



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PostPosted: Oct 03 2012    Post subject: Skinless Thighs Reply with quote

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.
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BlkZrx
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PostPosted: Feb 25 2013    Post subject: Re: Skinless Thighs Reply with quote

partyfowlbbq wrote:
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.


I've found anything less then 275 on poultry of any kind, makes for a less appealing surface texture. I just did a lovely 9 pound turkey at 275 - 300 in about 3 hours flat in the UDS. Was perfect, moist, smoky tenderness with a crunchy skin.
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Divambla



Joined: 09 Dec 2015
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PostPosted: Dec 09 2015    Post subject: Re: Smoking Skinless Chicken Reply with quote

slackdogbbq wrote:
Has anyone had success with smoking skinless chicken? Thinking about trying it this weekend.


Smoking skinless chicken is not a good idea always because if you over smoke a little also spoils the whole thing..Instead grilling them is a easy ...

i said it bcoz more 2,3 times, i spoiled.
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