Thigh Question

[Garyclaw]

Going to do about 35 lbs. of thighs on the UDS for some pulled chicken.

Think I should do skin on for the moisture factor?

[chad]

Personally, I would cook with the skin to retain the moisture and add the fat flavor. My experience with skinless chicken and que has been the surface of the chicken getting tough. I've tried to spray, sauce, etc. and still haven't liked skinless chicken results. It's easy enough to removed when pulling the chicken, especially when warm.
Just my $.02, YMMV!!

[colonel00]

Always a good time to practice getting good bite-through skin too. Even if you don't want to eat it.

[Smok'n n Joke'n]

Chad and Colonel00 are spot on "Practice makes Perfect"

[HB-BBQ]

I'd definitely leave the skin on. I marinate mine for a few hours in Italian dressing which helps keep them moist during the cook. Brining will also give you the same result...

[RevZiLLa]

Definitely leave the skin on

[stephan]

I would agree with Chad keep the skin on, its comes off easy enough after its done

[smokeyokie]

WITHOUT A DOUBT........SKIN ON!!!:amen:

[El Ropo]

Cook real hot and fast with skin on. If your cooker can manage 350-375, or higher, it'd be ideal. Very short cook with killer results.

[Garyclaw]

I love this place. Thanks all!!

[Soybomb]

Cook real hot and fast with skin on. If your cooker can manage 350-375, or higher, it'd be ideal. Very short cook with killer results.
I'm with you, I try to go for 425 or so and I think then the thigh produces the absolute best piece of skin from the whole chicken. I'd almost buy thighs just for it alone, its the bacon of the chicken. :becky:

[Black Dog BBQ]

I'd definitely leave the skin on. I marinate mine for a few hours in Italian dressing which helps keep them moist during the cook. Brining will also give you the same result...

Agreed! Try the brining. I'm a convert. Lately I debone, brine, and cook hot with the skin on. The uds has become my chicken cookin machine.

[bbq ron]

i always pull the skin off with thighs even in comps
put on my Lang at 250 for 90 minutes and have moist and tender chicken :-P:-P

[Garyclaw]

I'm with you, I try to go for 425 or so and I think then the thigh produces the absolute best piece of skin from the whole chicken. I'd almost buy thighs just for it alone, its the bacon of the chicken. :becky:

Thanks for the come-back, but I'm not smokin' them for the skin, just using the skin for moisture. Meat will be pulled for sammies.

[Mark]

With the skin on, in a UDS, I'd be worried about a grease fire.

[Cook]

With the skin on, in a UDS, I'd be worried about a grease fire.

Sometimes we worry too much.:thumb:

[Wampus]

I sure would. Skin on always!

You can take the skin off easy and then it gives you some "cooks snacks"!
Is that wrong? I love chicken skin!:rolleyes: