harborinnman
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- Stampede
I want to smoke chicken drum sticks and boneless thighs. How long and at what temperature?? What should the internal temp be? Thanks
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Good adviceSmoked legs = rubber results, Needs higher temps for crispy skin and go to safe poultry internal temp.
Will try this method.Here is my tried and true method for smoky, juicy dark meat and delicious skin that isn't rubbery.
1. Brine 24hr in a solution of 1tbps coarse kosher salt per 2 cups of water.
2. A few hours before cooking, remove from brine, pat dry, and place on a wire rack in the fridge so the skin dehydrates a bit.
3. Smoke on low (180F) for an hour.
4. Remove from smoker.
5. Crank up the temp to 450.
6. Return chicken to grill.
7. Cook until internal temp is a MINIMUM 175, but as high as 195.
Do the steps above if you want your friends and family to tell you this is the best grilled dark meat chicken they've ever had.
-Only cook it to 165 if you want it tough.
-Don't brine them if you don't want them juicy.
-Don't smoke them on low if you don't want smoke flavor.
-Don't cook them at a high temp if you want rubbery skin.
I use cornstarch, mixing some in with my rub, not coated with just that.I just followed a recipe that promised crispy skin. It said the key was to use baking powder, not soda but baking powder, and salt in a bag, dry the wings which is much easier said than done, and coat them in the baking powder. It suggested a half hour smoke at 250 and then move them to a preheated oven at 450 until they reach the internal temperature of 175. Not 165. I smoked at 2:25 for about 40 minutes and then move them over to my gas grill. They were fairly crispy and tasted good but the dog gone baking powder was all over them. Not gonna do that one again until I figure out how to more lightly coat them.