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ShadowDriver
05-18-2014, 07:15 AM
Brethren,

Today is a rainy and stormy day on Okinawa. I didn't have a big smoke planned... just one to replenish our supply of fatties and my first experiment with chicken thighs.

Wicken Yanks Original & Green Chili Fatties:
https://farm6.staticflickr.com/5194/14207712121_d8972b714b.jpg

I brined the chicken thighs overnight (after reading a whole slew of topics, posts, responses, etc.) and pulled them about 90 minutes before adding them to the smoker.

I rubbed each thigh in a different rub:
- Top - Green Chili Rub from Albuquerque, NM
- Middle - Wicken Yanks Wings Rub
- Bottom - Wicken Yanks Savoury Rub
https://farm6.staticflickr.com/5577/14208565392_e431f079ea.jpg

The kids did well in the sauna over hickory at 300-325F for about 90 minutes.
https://farm6.staticflickr.com/5525/14211002655_9f68f85dd2.jpg

The thighs cut in half very easily after a 10 minute rest, and my wife's doctored barbecue beans and really tasty salad cut the richness and made it a little more healthy.
https://farm6.staticflickr.com/5232/14025369828_6e7760fa7f.jpg

The brining was a great step: made sure that the meat was tender and juicy despite the higher cooking temperatures. I even put the thighs on the grill to make sure that the skin turned nice and crispy... and it worked! I do think that I'll generally reduce the amount of salt in my brine if I'm going to also use a dry rub that uses a fair amount of salt... wasn't overwhelming, but started poking around in that direction...

Thanks for looking! I learned quite a lot and appreciate the ideas and thoughts you guys've been kicking around the site.

Best regards,
SD

williamj
05-18-2014, 08:01 AM
Looks good....yeah after brining them you need to be careful not to use a rub with too much salt in it for sure. Nice job

qman
05-18-2014, 08:14 AM
Brethren,

Today is a rainy and stormy day on Okinawa. I didn't have a big smoke planned... just one to replenish our supply of fatties and my first experiment with chicken thighs.

Wicken Yanks Original & Green Chili Fatties:
https://farm6.staticflickr.com/5194/14207712121_d8972b714b.jpg

I brined the chicken thighs overnight (after reading a whole slew of topics, posts, responses, etc.) and pulled them about 90 minutes before adding them to the smoker.

I rubbed each thigh in a different rub:
- Top - Green Chili Rub from Albuquerque, NM
- Middle - Wicken Yanks Wings Rub
- Bottom - Wicken Yanks Savoury Rub
https://farm6.staticflickr.com/5577/14208565392_e431f079ea.jpg

The kids did well in the sauna over hickory at 300-325F for about 90 minutes.
https://farm6.staticflickr.com/5525/14211002655_9f68f85dd2.jpg

The thighs cut in half very easily after a 10 minute rest, and my wife's doctored barbecue beans and really tasty salad cut the richness and made it a little more healthy.
https://farm6.staticflickr.com/5232/14025369828_6e7760fa7f.jpg

The brining was a great step: made sure that the meat was tender and juicy despite the higher cooking temperatures. I even put the thighs on the grill to make sure that the skin turned nice and crispy... and it worked! I do think that I'll generally reduce the amount of salt in my brine if I'm going to also use a dry rub that uses a fair amount of salt... wasn't overwhelming, but started poking around in that direction...

Thanks for looking! I learned quite a lot and appreciate the ideas and thoughts you guys've been kicking around the site.

Best regards,
SD
Just remember that brine-ing only works if the ratio of salt to water is correct. It is better to reduce salt in the rub.

Golem
05-18-2014, 11:17 AM
Going to have to start experimenting with brining. Thats one area I have not explored. Looks fab