SirPorkaLot
somebody shut me the fark up.
Alright here's the deal.
As I am about to enter my first comp. I have been working on the chicken.
Pork & me do alright together, and I cook kick-ass whole chicken, chicken halves, leg quarters on the smoker, and I do have a knack for breasts on the 22" kettle.
My research (here & other places) has led me to chicken thighs for the comp, and after a series of cooks over the past couple of weeks, I just do not seem to be getting it.
I use a SNPP, and I also have a OTS, both which I have cooked on for years, and I am very familiar with heat mgmt on both.
Problem is- I don't like thighs (least not poultry ones).
I tend to be a breast man, and that is what I do best (I rarely smoke breasts though, just indirect on the OTS).
I am cooking these things to an internal of 170, 175, 180. At temps from 225- 300. I can't seem to get the skin right. it is either crisp...and I mean Crisp ..as in blackened shriveled mess. Or it is like eating a flavorful wet mushy sock.
I have tried putting it on the weber the last hour, 30 minutes. etc..
Any tips or insight would be appreciated.
Oh and I have went with brined and/or marinated, drizzled with AJ, lemon juice. etc..
As I am about to enter my first comp. I have been working on the chicken.
Pork & me do alright together, and I cook kick-ass whole chicken, chicken halves, leg quarters on the smoker, and I do have a knack for breasts on the 22" kettle.
My research (here & other places) has led me to chicken thighs for the comp, and after a series of cooks over the past couple of weeks, I just do not seem to be getting it.
I use a SNPP, and I also have a OTS, both which I have cooked on for years, and I am very familiar with heat mgmt on both.
Problem is- I don't like thighs (least not poultry ones).
I tend to be a breast man, and that is what I do best (I rarely smoke breasts though, just indirect on the OTS).
I am cooking these things to an internal of 170, 175, 180. At temps from 225- 300. I can't seem to get the skin right. it is either crisp...and I mean Crisp ..as in blackened shriveled mess. Or it is like eating a flavorful wet mushy sock.
I have tried putting it on the weber the last hour, 30 minutes. etc..
Any tips or insight would be appreciated.
Oh and I have went with brined and/or marinated, drizzled with AJ, lemon juice. etc..