In this video I show you how to make the most underrated barbecue item. Use code MADSCIENTISTBBQ12 to get up to 12 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at
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I have a cheap smoke hollow ?? electric smoker, Chicken came out cooked and most, but I could not get the heat up to 300 so the skink was kind of chewy. No real way to zap them in this low-budget smoker. I guess toss them in the over?
Question…what happens when you get a fire when cooking the chicken? It's a little hard to put out. I am taking a fire because of the chicken fat
This inspired us to make this recipe in our smoker this evening! It was so juicy and the sauce was great, but the skin was like leather for some reason. Any ideas of what we could have done wrong? We followed this to the T, so we are baffled. Thank you!
Chicken thighs and drumsticks are my favourite, and have been for a long time
cooking this tonight
I just made this with an electric pellet smoker. I did 225F to 155F internal, then cranked it to 300F and smoked until 175F internal. Then I glazed, the skin was shoe leather. (granted these were larger than average thighs) But I think I need to really adhere to the 185F internal, and next time I'm also gonna dry brine the thighs for at least an hour before putting them directly on the smoker.
Jeremy, I've been smoking and Qing for over 20yrs. When I plan a smoke/Q I like to reference youtube for "behind the scene" details. I've been following you since your video about clean smoke. Where you broke down the size of the molecules in the different "colors" of smoke. We both agree this is an art. But your scientific facts ring true, and are the additional tidbits that I really appreciate. Thank you for your well-spoken and detailed videos! Keep it up my man! I appreciate you!!
Man I did this and all was good. Nice smoke crispy skin. But after I dipped in sauce, lost the crispy skin. Even though I had temp up still at about 300-310.
idf what happened.
How much difference is there between filtered and unfiltered apple cider vinegar
in europe, recommanded internal temp for chicken is 74°c / 165F. no need to overcook.
What gloves do you wear underneath the black ones? Just cotton? Love your channel btw!
You win!!!! Thanks for the barbecue sauce tip
I'm not a fan of barbecue sauce but when I seen you using apple cider vinegar to thin it you got my attention apple cider vinegar is so good for your body it's amazing and you have a man's grill holy moly I'm playing with my pellet grill.
Trying this out today and 1 hour in @ 240F internal temp only at 106F. 🤔 Mine are leg and thigh together, not just thighs. Maybe this is why. I went ahead and bumped to 300F to try and finish them fast as possible.
I GET IT WILL VARY WITH SIZE OF THE CHICKEN, BUT BALLPARK… HOW LONG DOES THE TIME AT 300 END UP BEING? HALF AN HOUR? HOUR AND HALF?
Ok dude. Tried your method and my skins were not bite through. But the meat was excellent and juicy. I think 300 on my smoker isn’t enough to crisp the skin. What went wrong?
Thank you, sir. I was told it was the best chicken ever and I have to agree.
I watched one of you other videos on chicken thighs. And if I remember you cook them skin side down and only sauce the meat part. Which one in your opinion is better ?
I tried this recipe last night on my Pellet Smoker. I did not get bite-through skin. It was still kind of chewy, and I'm wondering where I went wrong. First, after an hour-ish (may have been 50-55 minutes) my thighs internal temp was only about 100 at 225. Bumped it to 300 and the skin seemed to crisp up, but still couldn't bite through it, which is an issue since the sauce was on the skin. Any idea where I went wrong?
I'm a beggining smoker, butb I've found out that if I follow your videos that I always get a great product. I never have to be embarrassed to serve what I smoked.
I have a much larger grill, will this recipe work the same for me or will I have to adjust it?
I’m new to the smoking world so I’m curious what type of wood do you use for this recipe? I didn’t see you mention the type of wood.
Jeremy can turkey legs be smoked same temps and time with same results on skin and moist?
@madscientistbbq For someone who doesn't like sauces, would you recommend a spritz or mop sauce? Or would these be fine just s&p or dry rub?
Thank you so for your guidance! I wish I could post pics of what I made with your help! Can't thank you enough!!
Love that glazing trick! I've always tried to fiddle with some sort of brush and, well, you can imagine why I'm so grateful for this hack. I love slow cooked dark meat chicken! Actual leg drumsticks (not just the section of the wing most people call a drumstick), and although I agree thighs are under rated, I think wing tips are even more under rated! All that collagen and crispy skin! I don't blame those that throw wing tips into a stock but it blows my mind some people just toss em.
I tried your chicken thighs amnd they turn out better than good! and I used pecan wood!
Just did this. Chicken is amazing. Skin is definitely tough yet. Should I try higher than 300?
What are the glove liners you use?
What if you have a Little Chief Smoker that maxes out at around 190 degrees – I believe ? Should I take pieces out at 155 and finish cooking on regular gas grill ? Thanks !!
Cut the bbq sauce with a little Dr Pepper instead of Apple cider vinegar woooo weeee 🔥🔥🔥🔥
Hey man, new subscriber here, man awesome video. Been grilling a long time but just recently got me a smoker. Now I wanna smoke everything! (Meats. Haha)
Chicken thighs are my favorite cut behind the whole chicken picnic leg. I'm making chicken marinara tonight (thighs cooked in marinara sauce served over rice.)