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Unread 11-21-2012, 07:13 AM   #1
fmm1
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Default Advice... Ribs and Chicken Thighs

Going to be smoking some ribs today and the wife wants bbq chicken thighs. I've never slow smoked chicken. Does anyone have some tips for doing it all at the same time? I'll be doing spare ribs.
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Unread 11-21-2012, 08:00 AM   #2
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The more you read the advice on the bbq forums , the more you learn that chicken benefits more from hot n fast....just plan on the chicken being done before the ribs...and maybe plan on crisping the skin on the gas grill after.
One thing I have learned since I got my WSM , no matter what you cook , at whatever temp you do it , it ALWAYS tastes great !
Good luck.
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Unread 11-21-2012, 09:18 AM   #3
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For chicken thighs I recommend being above 300 degrees in the pit so that the skin is crispy when the chicken is done. If you go low and slow on the thighs the skin will be rubbery and you wont be able to bite through it.
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Unread 11-21-2012, 09:34 AM   #4
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I do my ribs around 300 and chicken at 325 so if I cook them together the ribs get cooked at 275 and the last 45 min at 325 when the chicken goes down. It all come off together.
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Unread 11-21-2012, 10:14 AM   #5
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The deadliest thighs are not crispy skin, its a little hard work but well worth it. Take your thighs remove the skin, take a fillet knife and scrape all the fat off the back side so the skin looks translucent. You can debone them or not. Put the skin back on, and the best way is to use turkey lacers found in any grocery store. Use them to hold the skin on. Put them in a pan with a wack of butter not drenching the chicken just enough to have it touching the bottom. Or you can use no pan and just smoke em. Or a pan and chicken stock. Smoke at 250 or more. And boom it's the only chicken you will ever want to eat.
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Unread 11-21-2012, 11:19 AM   #6
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I crisp up the outside of my ribs after they are close to done by using high heat for about 40 minutes unsauced and an additional 20 minutes sauced the last hour. You could add the thighs during this time for about 1 hour and a little additional time if needed to get them to 170.
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Unread 11-21-2012, 11:20 AM   #7
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Thank's for the replies guys! I'll try all the methods at one point, especially the buttered skin! Today im going to try the cooking at 275 method, then bump up to 325 at the end with the chicken. Gotta keep all fronts happy!
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Unread 11-21-2012, 12:37 PM   #8
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Grantw has more of a comp style thigh...but damn are they good that way.
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