If you want to put BBQ sauce on your Pit Boss Smoked Chicken Thighs, great. We like this wire rack and baking sheet combo because you want maximum airflow around every side of the whole chicken. Brining chicken thighs is easy. This helps to dry out the chicken for a crispier skin. Master of the Pit. Target Internal Temperature for Smoked Chicken Thighs. Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Smoking chicken thighs will take about an hour, and afterward, they're so tender you can cut them with a fork! 15 Pit Boss Smoker Recipes Chicken - Selected Recipes . Just Joshin' 351 subscribers Today we're smoking four chicken thighs skin on bone in, in the pit boss vertical smoker pro series 4. How Long Does it Take to Smoke Chicken Thighs on a Pit Boss Pellet Grill? Chicken breasts will cook faster at higher temperatures, but they may dry out more quickly as well. Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting. Just make sure that they are a good quality option. So, should you make your own or choose a commercial version? This will show you the exact steps that you need to follow. Secure the bacon with a skewer/toothpick. If you are planning on dry brining your smoked chicken thighs, I would suggest skipping the salt in the dry rub, then. Instead, you can simply take the smoked chicken thighs off the pellet grill at the same time. of cayenne pepper Glaze (Optional) 1/2 cup of BBQ sauce Method Step 1 Mix the dry rub ingredients in a small bowl. Remove the thighs from the pan and set aside. They should be in a cool, dry place away from any damp. This seems like really basic information but you would be surprised at how often people will keep lifting the lid of their pellet grill to check on their chicken thighs. Last, but certainly not least, make sure to store your wood pellet properly. Preheat your grill smoker to 250 - 275 . As for the skin, it is tasty and crisps up really well as it is smoked. Plug in and start up the pellet grill, keeping the lid, If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the, Close the lid and change the temperature setting to. Directions When ready to cook, fire up your Pit Boss and preheat to 225F. For fun, you can choose your woods seasonally, using beech and cherry in spring and summer and pecan and apple into the fall and winter. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-box-4','ezslot_5',162,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-box-4','ezslot_6',162,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0_1');.box-4-multi-162{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}It also exposes more area for our seasoning to get on the bottom of each chicken thigh. If you have checked out any of my other recipes, then you will know that I am not the biggest fan of basting. 3. The skin will now crisp up nicely on the Pit Boss while the inside meat stays moist. Step 2: Dry Brine. Once the Pit Boss has come up to 350F, drop the temperature on the control panel to 300 and clean the grill grates with a good grill brush and close the lid. Also, wrap the drip tray in aluminum foil to limit cleanup needed later. While spritzing can work fantastic on ribs, pork butt, and beef brisket, it will RUIN any chance of getting crispy skin on chicken or turkey in your Pit Boss. Chicken Thighs Smoker Recipe in 4 Easy Steps Please enjoy and carefully read our chicken thighs smoker recipe. Chicken thighs take anywhere from 45 minutes to 1 hour 15 minutes to fully cook on a smoker set to 275 degrees F. Keep an internal meat thermometer handy and continue to smoke until your chicken thighs reach an internal temperature of 170-175 degrees F. Use Hickory or Pecan Pellets. Flip the legs over and cook for another 15 minutes or until an internal temperature of 180-185F is reached. Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Plug in and start up the pellet grill, keeping the lid, If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the , Close the lid and change the temperature setting to. If you just want to get a good classic BBQ rub on your Pit Boss smoked chicken thighs before throwing them in, then weve got you covered with this simple rub recipe with seasonings most people have on hand in the pantry: This will be enough rub for about 8 smoked chicken thighs so adjust accordingly. You have just read the ultimate guide. For competition meats like chicken and pork , we play off different versions of sweet and . Sprinkle salt and pepper directly on the meat all over, and also on the skin. Then wrapping tray with foil for about an hour or internal temp of 200. The skin will have browned. Some like to wrap up the chicken thighs in aluminum foil during this period so that the meat becomes more moist. As an Amazon Associate we earn from qualifying purchases. It works on all cuts of chickenand turkey too. Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket. I like to this at the halfway point about 45 minutes into the cook. We are going to smoke these chicken thighs fairly hot on the PIt Boss so that they gets nice and crispy up top. Keep in mind that you have worked really hard to dry out the skin so that it gets crispy later on. Cooking chicken thighs with skin on. Kosmos also makes a great lineup of BBQ sauces that work great on chicken thighs, especially if you want to try some more adventurous flavors such as their Peach Habanero or Honey Jalapeno. Place the bag in the fridge for 24 hours . if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-1','ezslot_12',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-1','ezslot_13',165,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0_1');.leader-1-multi-165{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}If you ONLY used salt for dry brining and now want to add BBQ rub at this point, make sure to use a rub with NO SALT (or make your own with no salt) because the chicken will already be plenty well seasoned. Smoke at 275F for a cook time of approximately two and a half hours until the internal temperature of the breast is 165F and the thigh is 180F. CatHead's BBQ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon (.com, .co.uk, .ca etc) and any other website that may be affiliated with Amazon Service LLC Associates Program. Remove the thighs from the marinade, fold in half and wrap with a slice of bacon. Remove the skin from the underside of the thighs. This will take about 10-15 minutes to preheat the grill. Our Pit Boss Smoked Chicken Thighs are first dry brined and seasoned overnight to get the most flavor and crispiest skin possible. This will ensure that they cook at a similar rate. So, if you are being mindful of your weight or health, this isnt your ideal option. Step 2: Defrost The Chicken Wings And Season. Make sure to stir marinade periodically. Pour the oil over the chicken and rub to coat each piece, then season with Traeger Pork & Poultry Rub. A Guide To The Chicken Injection Recipe (Easy Marinade Ideas), How to Make Beer Can Chicken on a Pellet Grill (Pro Grilling Tips), How to Cook a Spatchcock Chicken on a Traeger, Smoked Chicken Wings on Pit Boss [For Every Barbecue Lover! There is a bit more to the internal temp of smoked chicken thighs than most people realize. Smoked a chicken, pork shoulder and brisket for the first time! The Pit Boss pellet grill makes it easy to smoke, cook, rotisserie, or reheat both chicken legs. Do not keep them in the Pit Boss pellet grill hopper for longer than a week. This way, you dont take away from the rub or overpower the natural taste of the chicken. Now, gently put the thighs on the indirect side. Apply olive oil to the chicken legs with a brush or your fingers. Smoked broccoli, smoked asparagus, and even smoked cauliflower are great if youre eating healthy. Step 4: Grill The Chicken Wings. When it comes to grilling chicken thighs, you are used to flipping the thighs on a regular basis. That being said, I do prefer to make my own. Add hickory, apple, or cherry wood for extra flavor, if desired. Despite this, I would avoid using olive oil or cooking oil to get the ingredients to stay in place. Set your pellet smoker to 325F. In fact, we actually like to cut it with their Tennessee Red Sauce, which is a thinner, more vinegar based sauce, that is our hands down favorite sauce to use on our pulled pork as described here. Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry, Wire-mesh filter separates wood dust from the pellets for a clean burn, Heavy-duty plastic scoop to easily transfer pellets. Remove the neck, heart, liver, and other gunk from the cavity with your hand. 250 F / 121 C. Then, dip the wings in the barbecue sauce. The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook. Place the chicken thighs on the Pit Boss with the skin side UP. Close the lid and smoke chicken thighs until the internal temperature reaches 150 degrees F. This may take around 90 minutes. For most chicken parts, you would smoke to an internal temperature of 165 F. In this case, however, I smoke chicken thighs past this point. This is what makes chicken one of the most popular foods to cook in an outdoor bbq. Add your wood to the coals. If you add sauce before the skin gets crispy, IT WILL NEVER GET CRISPY at that point. I am here to dissuade you from doing this. You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. Flip each chicken thigh upside down and carefully remove the excess skin on the bottom of each one with a good meat carving knife. Your email address will not be published. Remove the chicken from the grill and let rest for 10 minutes before serving. Dip it in a bowl of sauce and paint on a thin layer all over the thighs. Ingredients 8 chicken legs (thigh and drumstick) 3 Tablespoon Olive oil To Taste Traeger Pork & Poultry Rub 2 The more oil you apply, the less the skin will crisp up when it cooks. You can even add a little fire into the mix if you would like. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-leader-2','ezslot_18',168,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-leader-2','ezslot_19',168,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0_1');.leader-2-multi-168{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:50px;padding:0;text-align:center!important}Now, you can use ANY of your favorite BBQ rubs for smoked chicken. Most commercial sauces are also incredibly sweet to the point where you cant really taste much else. This will help to dry out the skin so that it will crisp up in the pellet smoker later on. In a 300F Pit Boss, it will take roughly 1.5-2 hours to smoke bone-in chicken thighs. Weve done a Whole Pellet Grill Thanksgiving Turkey, the fool proof Spatchocked Turkey andSpatchcocked Chicken, Easy Smoked Turkey Legs, Smoked Chicken Leg Quarters, and the always fun and popular Beer Can Chicken. Brush barbecue sauce onto the thighs. Combine the seasonings (paprika, salt, pepper, chili powder, sugar) and mix well. Grill an additional 15 minutes, then baste again. Once it is done resting, you can serve it. If really are having a hard time getting your BBQ rub to adhere, use the smallest amount of cooking oil possible to make it stick. Insert temperature probe into thickest part of chicken thigh. Let the chicken drain off for a while, then turn on the water. Arrange them on a grill mat and transfer them to your smoker or place chicken onto the grill grate. This is to ensure that the skin gets nice and crispy since I am smoking the chicken thighs at 225 degrees. Learn how to make the best smoked chicken thighs with crispy skin using a Pit Boss pellet grill! Sometimes, you forgot you ran out of your favorite rub, or dont have all the ingredients on hand to make a complex one from scratch. Poultry has a tendency to dry out so the last thing that I want is to smoke the meat at a too-high temperature. If using a rub (we like Char-Crust Original Hickory ) instead of salt and pepper, first rub olive oil on the chicken so that the rub will stick better. If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. It is a good idea to choose the Pit Boss brand as there is a greater guarantee of these working well with the pellet grill. The next day the skin should look kind of powdery and very dry. Place the chicken thighs on a wire rack placed on top of a baking sheet. Making your own BBQ sauce can seem a bit intimidating but it isnt too difficult at all. Cook the chicken for 1 hour. Then we smoke them at medium indirect heat on the Pit Boss pellet grill. After 15 minutes, baste chicken thighs with marinade, then flip and baste the other sides. Make sure the fire pot is cleaned out from the last cook and not full of ashes. After cleaning and trimming, simply coat the inside and outside of your chicken thighs with kosher salt, or your favorite BBQ rub that has already salt in it. 3 Cup Traeger Apricot BBQ Sauce, warmed. Turn the Pit Boss pellet grill smoker temperature up to 400 degrees F. Lightly baste the smoked chicken thighs with the BBQ sauce. The first step to making smoked chicken thighs is choosing the right chicken thighs for the job. Preheat smoker to 250F. 119 Show detail Preview View more . 3. Poultry, like fish, absorbs smoke very quickly and a little goes a long way. Take the smoked chicken thighs out of the grill. For one thing, I know for a certainty that there will be no preservatives or additives in my mix. If you are cooking on a Pit Boss Smoker that does not have the 275F setting then smoke at 250F and extend the cooking . Chicken breasts that are less in size will . Make sure the fire pot is cleaned out from the last cook and not full of ashes. Grill an additional 15 minutes. Affiliate links / Images from Amazon Product Advertising API. Cook until glaze has caramelized and thickened, then remove from grill and serve hot. This makes it easier to balance out the sweet with the tangy. Check out this Simple Chicken Brine Recipe. 8. In this position, you can apply the rub without worrying about the ingredients sticking to the work surface. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-mobile-leaderboard-2','ezslot_24',175,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0');Any higher, and you risk burning the sugar in your BBQ rub. Leave some space in between each chicken thigh. As you apply the rub the skin will start to get more wet as the salt in the rub pulls the moisture up to the surface. Close pellet grill lid and smoke at 275 degrees for about 1 hour to 1 and 1/2 hours or until the chicken reaches 165 degrees F. Baste chicken with BBQ sauce and smoke for 10 minutes. Required fields are marked *. Any lower, your smoked chicken thighs will not only take forever, but the skin likely wont crisp up. As I have mentioned, chicken has a tendency to dry out. Smoke the chicken, skin side down until the chicken is lightly browned and the skin releases from the grate without ripping, about 6-8 minutes. Not just any chicken wings but the ones with crispy skin and the perfect amount of seasoning that makes you excited to grab the very next wing. Season the chicken. When ready to cook, fire up your Pit Boss and preheat to 225F. Using Suckle buster Clucker dust. pit boss recipes chicken thighs . Turn the chicken over Side 470 Show detail Preview View more Now, I know that it can be tricky to get the spice rub to stick to the chicken thighs sometimes. I find that this process helps the smoked chicken thighs maintain their moisture while resulting in a crispier skin. Smoke the chicken, skin side down until the chicken is lightly browned and the skin releases from the grate without ripping, about 6-8 minutes. Add the defrosted chicken thighs to a large Ziploc bag. But below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke your food. Yes, buying store bought barbecue sauce is easier. If you want a quality rub without ANY sugar, we are big fans of Bad Byrons Butt Rub Seasoning. The next step is to plug in the Pit Boss pellet grill and open the lid. Youll want to monitor the internal temperature of the chicken thighs closely for doneness. Side dishes definitely need to keep up with the smoky flavor too! Swap your regular chicken breast dinners for chicken thighs, which offer more flavor and moisture, and cook in less time. Be sure to coat both sides and under the skin with rub. Now, I know this isnt something that some people want to hear. Place skillet with marinade and chicken on the grill. With the higher settings there is a greater risk of the fire going out. It is due to this that I take the smoked chicken thighs off at 175 degrees. Smoking Chicken Thighs on a Pit Boss Pellet Grill: The Tasty Tidbits. 630 grams chicken boneless (Preferably thighs, or breasts) cup Greek yogurt (hung curd) to 1 teaspoon red chili powder (Kashmiri red chilli powder) 1 teaspoon garam masala; teaspoon turmeric; 1 teaspoon . Pellet grills like the ones from Traeger and Pit Boss are great for smoking boneless chicken thighs. Keep the lid closed as much as possible, and use the temperature probes to tell you when they are done. Remove chicken from marinade and place on a metal sheet tray. Chicken Thighs on the MAK 2. Preheat the Pit Boss to 300F. With smoking, though, you usually just let the meat sit there on the grates. Pit Boss Chicken Thighs | Smoked Chicken Thighs Armadillo Pepper BBQ 92K subscribers Subscribe 327 44K views 3 years ago #chickenthighs #pitbossnation In today's video recipe Tami will show you. How to reheat chicken quarters Mix the dry rub ingredients together. Then turn the temperature to 250F. turkey, salmon etc work too since they won't turn out as tough as slower cooking proteins like chicken thighs. The Bonefish Grill seafood restaurant is wlcomed the fish lover Martin Luther King, Jr. Day (MLK Day), Fathers Day New year Eve, Its obviously not the most efficient use of resources, but in a pinch, you can boil water over a propane or charcoal grill a good choice in the event of an extended power outage. This is a really easy recipe for making chicken on a pellet grill.DisclosureRich's River Dirt Seasoing provided courtsey of Rich's River Dirt. Even if you do decide to smoke the chicken thighs in the Smoke setting, I would advise against going above the factory setting of P-4. That salty moisture that formed on the surface will work its way BACK into the meat to help flavor the interior of the chicken thighs. Our grills help you craft BBQ recipes to perfection. Close the lid and continue cooking. Best of all, though, there is a taste of freshness that you just cant replicate with the homemade version. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-leader-3','ezslot_20',169,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[320,50],'madbackyard_com-leader-3','ezslot_21',169,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0_1');.leader-3-multi-169{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:50px;padding:0;text-align:center!important}. Then, we will season them up with one our all time favorite BBQ rubs for chicken and smoke them on the Pit Boss with medium heat indirectly until they are perfectly cooked and colored. Preheat Pellet Grill: to 450 degrees Fahrenheit or "High" setting. Brush drumsticks lightly with vegetable oil. . Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container. Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. They can get soft and become difficult to smoke. In case the hopper was previously empty, you will need to press and hold the Prime button until you hear the pellets begin to drop into the firepot. Instead, wait until you hear the ignition sound, set the temperature, and then close the lid to preheat. Step 1: Prepare Your Tools And Ingredients. If there were pellets in the hopper, skip the priming process. Then, they're smoked on the grill while the marinade thickens into a flavor-packed finger lickin' glaze. The Pit Boss BBQ Tool Belt > Blog > Best Woods for Smoking Ribs . If you dont yet own an instant read thermometer, ThermoPro makes a good one of these too. This will take about 10-15 minutes to preheat the grill. For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside. First, you add hardwood pellets into the side hopper. Smoking chicken thighs on a Pit Boss pellet grill involves getting the rub, smoking temp, and smoking technique just right! ****, Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works if you are interested in learning more in depth. Place the smoked chicken thighs back in the smoker and smoke for a few minutes before flipping the chicken thighs over. You can then set the temperature to your desired point, close the lid, and then preheat for up to 15 minutes. So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first! Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavorful. This makes them far better at staying moist as they are smoked. Again, you can dry brine with JUST the salt the night before, or brine with the entire rub recipe, but dont add the salt TWICE! Step 5: Let Them Rest. Pit Boss Smoker Recipes Smoking is a traditional way of cooking meat recipes as it maintains the color and juiciness of the meat. In the case of smoked chicken thighs, though, I make an exception. 5. Chicken thighs only need a little bit of trimming before smoking them on the Pit Boss but it makes a BIG difference. People are aware that they should do this for the whole chicken and for large cuts of meat but most dont realize that chicken thighs needed to be rested too. Pit Boss Chicken Thighs Chicken thighs are cheap to buy and easy to smoke. When it comes to rubs, I have to say that the store bought versions can be pretty great as long as you buy a tried and trusted brand. The only way to know how close your smoked chicken thighs are to being done is to check the internal temp. If there are pellets in the hopper, make sure that there is enough for the cook. Start off by trimming up a little of the extra fat and skin. Combine the dry rub ingredients and season the thighs. Personally, though, I end joy the sticky sweetness of the glaze. The salt inside will help the chicken retain moisture and not dry out while it smokes on the Pit Boss. . The sweet, smoke flavor is so delicious it's hard to believe it takes only 10 minutes of prep time, making these perfect for a weeknight meal! In fact, I would argue that they need this period even more than other cuts of meat. Continue smoking the chicken thighs, rotating occasionally, until the internal temperature reaches 160-165F internally. Dry Brine the Chicken Thighs to Smoke on the Pit Boss After cleaning and trimming, simply coat the inside and outside of your chicken thighs with kosher salt, or your favorite BBQ rub that has already salt in it. It has taken a while for me to perfect my mix and I really like the spice rub that I have put together. Then, you will not have to check the internal temp of each at regular intervals. of onion powder 1 tsp. (We just brine with the entire rub mixture to make it easier, see recipe below). In both my professional and personal life Ive picked up more than a few tips and tricks for turning out delicious food. They will also take longer to cook. Make Texas barbecue for a living, love food from all parts of the world. Preheat an electric smoker to 250 degrees F. Add apple wood chips to the smoker. Pit Boss. Place the smoked chicken thighs back in the smoker and smoke for a few minutes before flipping the chicken thighs over. Well, actually you dont instead, you are going to set the temperature to 225 F. According to the manufacturer, the temperature range for the Smoke setting on the Pit Boss grills is between 180 and 210 F. This is far too low to cook chicken thighs. Then place in the refrigerator overnight, uncovered. If you decide to turn the pellet grill up, though, it is very important that you continue to check the internal temperature during this period. If you want to prevent them from overcooking, you can take them off sooner. of black pepper 1/4 tsp. This way, you dont have to worry about the grill stalling in the middle of smoking chicken thighs. This is why you should always read your owners manual before you get started. Apply a generous amount of rub to each chicken thigh. You can flip the chicken wings halfway through the cook if you wish. The first thing that I want to say about wood pellets is to choose the best brand possible. 6 bone-in, skin-on chicken thighs 1 cup extra virgin olive oil (EVOO) 2 TBS dried thyme 2 TBS dried sage 2 TBS dried oregano 1 TBS garlic powder 1 TBS onion powder 2 tsps lemon zest 2 tsps sea salt 2 tsps freshly ground black pepper Water Apple or pecan wood chips Instructions Smoked Whole Chicken on Pit Boss Wood Pellet Grill - Revised! I will show you how to get smoking in just a few, simple steps. The Pit Boss pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor. Sprinkle kosher salt all over the surface of each chicken thigh and press into the skin. Let it smoke until the internal temp of the breast is 165F and the Cuisine: American Total Time: 2 hrs 45 mins Place a wire rack on a baking sheet. This is because this liquid tends to serve no other purpose than to wash the spice rub off. Remove the legs from . ], Smoked Chicken Breast on Pit Boss: Easy Recipe Ideas. It is easy to forget that chicken thighs need to be rested too. Liberally season the chicken legs and allow the rub to soak into the drumsticks for 30 minutes. Brine the chicken for at least four hours. Our smoker is the Pit Boss 8-in-1 grill and smoker. Take out when the internal temperature reaches 175 degrees F. Great tips on the brining and adding the sauce at the very end. Smoke for approximately 45 minutes until an internal temperature of 170F is reached. We are attempting to slow cook them and crisp up the skin at the same time, and it takes time for that tougher dark meat to get fall off the bone tender and all the fat to render out from under the skin.
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