ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
How to Smoke Chicken Thighs | Mad Scientist BBQ
ฝัง
- เผยแพร่เมื่อ 13 พ.ค. 2021
- 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 bit.ly/3vLj7ls!
Shop Mad Scientist BBQ!
madscientistbb...
MORE MAD SCIENTIST BBQ:
Patreon: / madscientistbbq
Instagram • / madscientistbbq
X • / madscientistbbq
Facebook • / madscientistbbq
------------------------------------------
My favorite thermometer:
Thermapen One • www.avantlink....
------------------------------------------
MY AMAZON FAVORITES:
All in one spot: www.amazon.com...
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
Black Nitrile Gloves • amzn.to/3SReUe5
Cotton Glove Liners • amzn.to/419NP8d
Food surface sanitizer • amzn.to/47QEyE7
Fire cups • thebbqhq.com/p...
Warmer Option 1 • amzn.to/40UJMwf
Warmer Option 2 • amzn.to/46xU6LP
Knife sharpener • amzn.to/3RebWPx
Trimming/boning knife • amzn.to/3uxQhcj
Slicing knife • amzn.to/3GdDPkz
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Edited by Erica Yoder / ericacyoder
Videography by JD Stewart
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys.
1. Season skin-on thighs with 50/50 mix salt & pepper. Larger granules of salt and pepp preferred.
2. Smoke thighs, skin side up, at 200 F to 225 F for about an hour or until a meat thermometer reads in the 150s F. Skin should be in the 180s F.
3. Bump smoker temperature up to 300 F and continue to smoke until meat thermometer reads as 185 F.
4. Meanwhile mix ACV and your favorite bbq sauce in a tray or bowl to achieve a runny consistency. Consistency should still have viscosity and not runny as water.
5. When thighs are 185 F, dunk and flip each thigh in your BBQ/ACV sauce mixture and place them back on the grill.
6. Continue to smoke until sauce thickens up and looks nice and shiny.
7. Plate it up and eat delicious chicken!
(Wrote it out for my own reference but I hope Mad Scientist has a recipe blog or something for this in the future!)
It’s annoying that he doesn’t post the recipe in the description.
You are a legend💯💯
@@greenidguy9292 He doesn’t write the recipe in the description because many people would then not bother to watch the video. Part of his income is derived from the number of video views.
Awesome, thank you for this. I've watched the video twice already and just couldn't remember the temps.
@@greenidguy9292 are you paying him for this info? he spends alot of time doing what he does.. just appreciate that you can watch it..
Ok so after I followed your videos, this happened. Two of my buddies came over, we ate till we couldn’t eat anymore. Then they both bought pellet grills, the live and breath your videos and I don’t see them anymore. That makes eight more of my buddies that follow your videos ALL the time. So from all of us, thank you!
Curley
6:19
I have been cooking BBQ since I was 15 years old...
My Uncle Blacky (RIP) had Bob White's BBQ in Dallas Texas for years...
Smokers going 24/7 for years...
Here is his secret ... insteading of putting Vinegar in the BBQ sauce... Uncle Blacky would use the "Chicken Juice" as he called it... He had boiled chicken fat in a little water.. and kept it to put in with the BBQ sauce... you can use Chicken Broth too...
Delicious...
OHHHHH and he Sprayed Apple Juice on the Chicken too..
I follow a ton of barbecue channels on TH-cam. This dude is killing it. From the tips, to the video production, it's top tier.
You Know it's a BBQ channel by the music hahah.
Aye sarnt
@@flashy91100 😂
00:15 why is his identical twin brother doing that part he even sounds different?
Not going to lie, chicken thighs are my favorite cut of chicken. I let everyone else eat the dried out chicken breasts, it's dark meat checken for me all the way😋
Same!
Yep
There dried out cause they don't know what the fudge there doing...next!
@@user-zv8mg9qc7c agree too many people over cook chicken, especially the breasts, coz they think it needs to "done". Mine, like my turkeys, aren't dry at all. My ex-wife burned every cut of meat she ever tried to serve our family 🤣🤣🤣
@@williammills7778 I hope you don't have to pay her child support man
Hands down the best one-handed chicken thigh crush on the internet.
One hands down the best one handed chicken thigh crush on the internets.
yes he is a youtube chicken thigh sensation..lol any real cook would never take a piece of the food they cooked and do what he did.. he has no respect for the food.just a youtuber trying to gain an audience... where is his successful BBQ restaurant?
@@davo912 You seem like a nice fella LOL...
@@davo912 go preach somewhere else. Did you see how he didn’t throw it over his shoulder to the dirt? Go watch a vegan channel.
@@garrettgonsalves6224 oh yes sir..let me go eat my veggies while this guy shames the bbq world cooking chicken thighs to 185 and then squeezing them to show you how juicy they are..it was nothing more then the fat from the skins...smoke and mirrors. now please go away and play with your toys. Next video we might be lucky and he squeezes an orange and tell you how juicy it is. lol
I was gifted the MASTERCLASS series which has Aaron Franklin teaching BBQ. I have learned more from your videos than anything that Aaron teaches in his MASTERCLASS. Thank You for all you do. Please let me know when/if you decide to teach an IN PERSON class. Whatever the cost would be, its will be worth it.
Oh slap!!!
Man I’m working out here in the oilfield and cooked this for our entire location and they were blown away!!! Thanks for the help
Me two. Well I travel for work and cook chicken and ribeyes. They all fall in love. Smoke it as much as I can
Where you at exactly?
West Texas
That's good stuff Steve. Nothing is more satisfying that cooking for a crowd and being complemented on your food.
Not going to lie, I was confused when you suddenly grew a goatee for the hello fresh advertisement
the Hello fresh advertisment is a joke.
He probably recorded this already
Then got the sponsorship
@@drewm3996 I understand why it’s there. I just thought it was funny that he suddenly had a goatee
Man I am tired and thought I was seeing things
@@davo912 I think it should have been an add for beard boost
Chicken thighs are one the best things to smoke, so good!
Chicken thighs are my favorite chicken to eat. Especially done right.
Chicken is my favorite chicken to eat.
I love thigh meat.
Agreed, the thigh is my favorite chicken part, especially bone-on thighs.
@@zzdoodzz best thing for teriyaki chicken
I really like watching your videos. It’s not just watch someone smoke some food, it’s an education as well. No matter your age you should never stop learning.
Accidentally found this channel just random TH-cam browsing. Don't regret it. Subbed, thanks for the content.
You gotta get a smoker man!!!!
@@anthonydetmer Thanks, appreciated. I've been binge watching for hours on and off since I posted just to catch up.
The more i watch this guy the more i like him and his methods. Keep em coming buddy
Dude. I went to Costco this week and picked up the wrong package of chicken for my wife. I accidentally picked up bone in, skin on chicken thighs. I and SO doing this. You such an inspiration, man.
How’d they turn out? Any other tips from your cook? I only buy bone in/skin on as they’re my favorite. I’m trying this smoke today over cherry.
this recipe uses bone in, skin on chicken thighs...
@@us6246 I know! She made me buy it for a totally different recipe she was making, but I’m going to repurpose them for this.
@@LibertyOperation ah gotcha. hope it goes well. i tried it out, it was pretty tasty but i think it took me too long to get to temp and the skin turned out a bit hard/tough
This is now my favorite thing to cook on my smoker. It's so easy, relatively fast to cook, and always delicious. I sometimes like using a fajita style seasoning instead of glazing which works great too. We eat this at least twice a month now.
It also helps that it doesn’t hurt the wallet that bad 😂
Grew a goatee just for the ad! That’s commitment, love it!
Man, your video quality has become incredible.
Don't know who is doing all the film making now, but you need to keep them around. They're really doing a great job!
Love the channel! I really appreciate you explaining why you are doing it the way you do instead of just cooking and showing the end result. Great video!
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!!
GReat videos. I would love to see a synopsis in the description with just a brief description of the cooking process. For example, smoke at 225 for 1 hour, then increase the temperature to 350 for 20 minutes, or whatever the case maybe.
same here, I would love a quick overview of times/cooking temps
Just watch the video. He said 200-225 for about an hour than crank it up to 300 till chicken gets internal temp of 180ish and than coat with sauce for another 15 min to glaze.
I make these all the time and they are very forgiving timewise. My total cooking time is usually 45 minutes. They'll still be juicy after an hour.
@@emmanuelblanquez1430 yeah i know but then again. Sometimes I watch the video before the cook to get an idea of what I’m doing and then the day I want to cook I have to watch it again and write down everything. That’s a bit annoying but otherwise great videos
He goes more by temp and fat rendering than time. Smoke at 225 till temp is 150ish then crank up 300 and cook till temp is 185 then glaze till the sauce is set for me it’s 8 to 15 min depending on the sauce and sugar content
Jeremy, I want to thank you for what you do on your videos! You are very humble and helpfull! You have taken my BBQ game so high! My wife, kids, and parents thank you! Even my wife has started to watch your videos. Being in Kentucky I am not far from you in Indiana! Would love to meet up and just talk BBQ sometime! Stay safe brother!
Great, now the price of thighs is going to go up just like wings did when people finally realized how good they are. Thanks a lot Mad Scientist!
Everything thing has gone up since Brandon and others stole the election…
Jeremy, thank you so much for all your videos you upload.
I'm a recent, first-time smoker owner, and I've watched the hell out of many of your videos, adopting your methods and recommendations.
The results are always top notch.
I've seen an old video of you in a different channel, and it had a slightly different method for thighs that I liked. Can't wait to try this one as well!
Love the videos. Would be awesome if you put cooking times and temps in your video descriptions!
Smoked chicken thighs have been one of my favorite cuts to cook. I didn't ever think of taking the internal temp to a higher temp, though! Thanks for the video! Awesome work, as always!
I made this on my tailgater pellet smoker on the job site. Cooked for a crew of 8. Followed about as closely as I could on pellets. IT WAS DELICIOUS. I’ve never seen chicken with a smoke ring so deep it goes all the way to the bone. The glaze was clutch. I’ve only used a glaze like that for ribs. Simply incredible.
Also, if you’re going to attempt this, cook for color, y’all. Leave those thighs on the heat until that sucker is DARK on the outside. Not black, but a deep dark rich golden brown. It’ll probably temp between 180-190. I didn’t dunk the chickens, I just brushed them with a thin layer of sauce. Just keep adding layers at 300*F , flip them each time, and they’ll come out amazing.
Also they were dirt cheap. Probably the cheapest meats you can find at Costco.
Awesome I do the same first step but my 2nd step when I raise to 300deg, I put them in a pan and cover them (add butter a very small amount of chicken stock, & a little BBA sauce of your choice). I take them to about 195 and they are AMAZING!!
Yes the skin isn’t crispy, but I’m not cooking for competition. Just pleasing backyard peeps.
Do Chicken like this on that cheap smoker you bought a few months back. Something a little closer to what most home cooks would have.
It's just time and temp. All gonna be the same thing in the end, just maybe a little more work to manage the fire on a cheaper smoker.
@@peterconrad861 100% on the money. I was going to post the exact thing.
It’s all about the pitmaster, not the pit.
I smoke my wings on a small inexpensive charcoal grill, just 225 degrees indirect heat for 40 minutes, flip, another 40 minutes, glaze and crank vents to high heat, finish for 30. Nice simple 2 hour easy meal that tastes bomb every time. Bonus flavor points if you brine, or get funky with the sauce.
@@peterconrad861 - it's not *just* time and temp. If that were the case, you could produce the same taste in your oven. His chicken is bathed in good, clean smoke the entire time it is cooking. You can accomplish this on a cheap smoker but (a) you have to know what you are doing, (b) it is more effort.
How people don't like dark meat chicken is unreal. It's got tons of flavor It's always juicy and it's cheap. I won't even touch chicken breast, when I rotisserie a whole chicken the dogs get the breast. Great video Jeremy.
lol i agree
To that BBQ sauce and apple vinegar. Try adding mustard (not too much) and Cheyenne pepper to your liking. That little heat adds desire.
Just smoked a dozen thighs last night following your exact recipe, and not surprisingly they were awesome! Thanks for your detailed but never boring videos and for all the amazing recipes and tips! Gotta admit I thought about crushing one of my thighs to show off the juiciness like you did but we were too hungry and I didn't want to ruin the finished product lol
Man, Sweet Baby Rays cut with vinegar is my go to sauce for chicken too. Great video as always!
Jeremy, you do it very similar to the way my dad taught me! (I use Lawry's and cayenne pepper instead of salt and black pepper). On my sauce, I add Texas Pete or Frank's Redhot to my bbq/vinegar mixture. I've been told my chicken is as good as it gets, but I will advise folks to try yours before making such a claim!! Great video, as usual!!
I want to your chicken! Spice mix and sauce sound amazing.
Somehow I lost track of watching your videos for a couple years. Congratulations on the move and channel growth! WOW!
I used your videos as my guidelines for my cooking methods and everyone tells me that it's the best bbq they have ever had, and someone always captions your videos which helps alot for the stuff you forget by the end of the video, keep it up.
No Franklin pit brisket cook ??
Maybe I missed it, but would have been nice to know the time between checking temps more or less.
Jeremy you should do a crispness comparison between chicken thighs cooked this way and if baking powder was added to the salt and pepper. Heard good things about baking powder for crispness. Love the channel.
I did this tonight and my wife and I loved how they turned out amazing
Great video!! Still learning how to manage my offset..my chicken skin was rubbery..thanks for all the info..keep smoking
So was mine, but everything else was good. Still figuring out pellet smoker but think i needed to turn it to higher temp sooner than later.
I'm the same way. The meat is amazing, but I throw away my skin, which is the best part usually.
I gotta learn how to get good smoke, but still time it right to get some crispy skin, or at least rendered properly...
I dont trust people that dont like chicken thighs
These are weekday game changers. I say weekday because I do them in the pellet grill without having to mess with a fire. Don’t get me wrong I will do them anytime I fire up the pit too because you’re right, they are cheap at Costco. One tip I do and I take a page out of the hot wings playbook. Add a stick of melted butter to the sauce that’s been sitting on the smoker. One, who doesn’t like butter? Two, it gives the sauce a better adhesion without thickening up the sauce after you thinned it out some. 👍🏼 Anyways, love the videos! If you are ever in North Texas let me know!
I used this as a guide for the second cook on my Weber Summit Kamado. Used lump charcoal and smoked with cherry wood chunks. It turned out amazing!
Man I bought a pack of thighs to try something just like this, but I wasn't paying attention and bought boneless skinless ones. I was so pissed, but I cooked them anyway and they were still better than breasts.
how did u coo them? ive had a pack for a while frozen
@@davidcohrs1 I have an SnS Kamado with a Slow N Sear in it, so I just cooked them indirectly until they were probling around 175 or so and then moved them over to put a bit of a sear on them for a few minutes.
I just seasoned them with a rub I had, if memory serves it was Kent Rollins' Red River Ranch Original. Meat Church Holy Voodoo would be good as well, but I have someone spice intolerant in the house.
I usually like to dry brine with kosher salt the nighht before and use a salt-free rub, but I've never heard of anyone doing thighs that way because of the skin.
I tried this in my pellet smoker starting at a lower temp (200 degrees F) to get more smoke flavor, then moved onto 300 degrees F to crisp the skin and the skin turned out unedible. Chicken was extremely juicy but, had to toss the leather (aka skin). I'm looking forward to trying this again keeping with the steps given.
I just did the same thing and had the same exact experience with the skin. Any advice on how to have better luck getting the skin crispier?
@@reesecooperpe6829 I'm open to recommendations.
@@reesecooperpe6829
I hadn't considered this for this application but, have used this technique in Asian cuisine. I'm definitely going to try this later today.
th-cam.com/video/G6cLwAFkeEI/w-d-xo.html
I had the same experience with rubbery skin. Do we need to increase the temperature or duration or both?
@@AustinBComstock I wish I knew the exact answer. I look my bad batch and warmed it later in an air fryer @ 400 degrees and the skin turned out great. This would tell me that we're not getting enough heat long enough to render the skin properly. I'm going to put some temperature probes near the chicken next time to see IF I'm getting 300 degrees on the chicken. Please pass along anything you learn.
Thank you for ur smoking techniques uve brought back my passion for smoking an grilling
My wife and I have known the secret of bone in skin on chicken thighs and have been making them in the oven pretty much weekly for years now. You're definitely making a strong case here for smoking them instead. I'm going to have to try this real soon.
Big thumbs up for the Sweet Baby Ray's! I have had, and made, a ton of bbq sauces and nothing is as good as their hickory and brown sugar sauce.
no way cmon man.. it taste just like every other commercial bbq sauce out there.. that processed food taste and liquid smoke is ruining everything. do the right recipe and if you really need it to taste smoky, smoke it yourself
@@EqualsDeath I'm happy to try a recipe if you have one.
@@ericneal8582 sure do. which meat do you need it for? chicken? with pulled pork I go with whatever Carolina sauce I'm in the mood. for beef I prefer not sauce at all actually.
@@EqualsDeath I'm with you on no sauce on beef. I like sweet and sticky for sausages and chicken though.
@@EqualsDeath Both! Let’s have them👍
Please do a how-to for bbq pop-ups! Great video as always.
I love this Video... Holy Smokes... EXCELLENT VIDEO
Well done, finally someone who knows what they are doing. Brilliant video, amazing BBQ smoker set up.
“Gonna leave the chicken on only long enough, that it starts to get sticky...” [Adds more wood to the pit, Hard Blues continue...]
Love you, Man. Please don’t let your video production get in the way of your cooking. Don’t be Food Network.
I noticed the same thing lol.
I noticed the same thing lol.
He needed more heat?
I noticed the same thing lol.
Praying for you Jeremy. I heard Aaron wanted to fight you after school for telling his secret about the beef tallow. Now everybody's doing it.
Well, the other secret is cook 250lb of brisket and 150lb of beef ribs every day for 12 years.
Aaron better stick to bbq, Jeremy looks like a lot to handle.
@@garrettgonsalves6224 yeaaahhh....my money is on Jeremy 😉
My family regularly requests these thighs. I've made them for parties, family reunions, and weekly meal prep, and everyone raves about them. This is the only way I will use.
Thank you sooooo much for the written description. Smoking my chicken thighs as I write this, and I thank you for the reminders that you outlinesd Great BBQ utube channel. I have subscribed !
Chicken thighs, in general, are underrated as hell. Dirt cheap, and you’ve really gotta put a lot of effort in to dry them out, unlike chicken breast.
Man, we are waiting for the Franklin bbq secrets series!
Great video, the chicken thighs looked delicious. I hope you do a video on smoke pastrami next.
Here's my take on Jeremy's awesome recipe / technique. I modified it for my Traeger and for the fact that I'm only cooking for two people.
First, I trimmed the thighs. This is trivially easy if you have the Secret Weapon: kitchen shears. Snip, snip, done. It doesn't take much time if you're only doing a dozen thighs.
Seasoning: I followed Jeremy's lead and used S&P.
Cooking: I used the top rack of my Traeger. Cookinpellets Black Cherry.
225 deg + SuperSmoke for 1:15. That got the chicken to 150-160 deg.
300 deg for 0:20 (until chicken was 185 deg).
Glaze: I mixed up some KC Masterpiece original and apple cider vinegar in a small bowl, and painted it on. For only 4 thighs Jeremy's dunk method was overkill.
300 deg for 0:15 to set the glaze.
Eating: The meat was juicy (as predicted) and very tasty. I'd like a bit more smoke flavor. The skin was edible, but not desirable - perhaps stay longer at 300 before glazing.
Updates: I'm trying this again tonight. I did 4 more thighs w/ the same S&P, 2 with a light S&P + The BBQ Rub, and 2 with only The BBQ Rub. I also switched to Cookinpellets Hickory. We'll see how they turn out :-)
Thanks Jeremy for your highly-educational videos! I also did Mad Scientist-inspired ribs - great!
Wish I could sub twice😂 you deserve it!
I wish I was your neighbor!
And I thought I was the only one who mixes sweet baby Ray’s with ACV. I love the combo
BBQ definition “Undesirable = Amazing”...agreed! Smoked 12 Costco chicken thighs as per Jeremy Yoder’s video. The thighs, along w/ the two racks of pork ribs, turned out perfect! Followed the described process and can only add that the total cook time on my offset for the chicken thighs was 2 hours. 1.5 hours at approximately 225 degrees, glazed and back on for an additional 30 minutes at 250 to 260 degrees (plan was 300 degrees, but didn’t get there). Suffice it to say, chicken thighs were 185+ and skin crispy. Last, family enjoyed and want to say THANK YOU to Jeremy for the education! Being a Texan, I must say brisket is King, then the Ribeye, pork shoulder and chicken.
I tried your 2 hours @ 225, and 30 minutes at 325 today on my Pitts & Spitts 850 pellet smoker using Jealous Devil pellets and that was the best chicken I had smoked in years. I had a smoke tube in the cook chamber as well. Tasted like it came off an offset smoker. 👍🏼👍🏼👍🏼
You did 2 hrs? He said 1 ..
@@gbear1030 sir I heard him say 2 @ 225 and 1 @ 325. Jeremy used a Pitts & Spitts 1250, I have the smaller P & S 850. Yes, I did 2 hrs & 225 with a smoke tube & about 45 minutes @ 350, when I temped them they were 175-182 or so & they were delicious. I sprayed the skin w olive oil prior to seasoning, the skin was not rubbery, it was crisp. Cooked on my bottom shelf, might have gotten a bit crispier on the top or if I would’ve patted dry & placed in the fridge for a few hours to dry the skin more. Give it a shot!
I've watched this video multiple times but just now noticed baby BBQ trying the ribs and responding with "MORE" too cute.
I love bbq chicken. Kroger & Albertsons normally have 10 lb bag of chicken quarters for $6-7. Load up the smoker & feed a crowd for cheap
You're the first thing, and the most frequent thing on my BBQ playlist. It started with that brisket comparison, and the hits keep coming. Also, chicken was the first thing I ever smoked, so I'm glad it's getting some love here.
Love smoking chicken thighs, so I had to put the just salt and pepper method to the test. Just like you I’ve noticed light smoke when coating with various rubs. Using just salt and pepper was 100% legit and there was amazing smoke taste. Definitely a difference. Keep up the great vids!
I've been cooking thicken chighs for a very long time. I would have glazed them when they were temping at about 165⁰ to 170⁰, then let them come up to 175⁰ to 180⁰ max. Anything over 180⁰ they start rapidly drying out. To me, the perfect temp to pull them from the cooking surface is about 175⁰ to 180⁰. Awesome cook though, learned a lot.
Mad Scientist BBQ. We tried your smoked pork butt on our last BBQ. Fantastic! Tomorrow we have 40 guests and smoking 3 pork butts AND chicken thighs. Husband built a huge train smoker and we will attempt to do both chicken and the pork shoulder (butt). I think we can do this! We are using course S&P on both the butts and the chicken. The butts have been seasoned but I will wait for the morning to season the chicken.
Need to give this a try this summer. For years I'd brine my thighs and get them on the smoker, which turn out fantastic. But 'less is more' some times, so I'll give this a shot
the badass song in this video is called Virginia Highway by Tigerblood Jewel also love this video very informative thanks bro
Chicken thighs and drumsticks are my favourite, and have been for a long time
I have to say, I watched this video yesterday just before i took my brisket out to cool at room temp, and ran down to my local butcher who cut up a dozen thighs for me on the spot. By the time I got back it was time to put the brisket in the esky (cooler)... But i digress, whilst the brisket was resting, i cooked this chicken and holy cow it was the best chicken i ever have eaten!
The flip from no facial hair to facial hair freaked me out:) The quality of your information, presentation and editing has become quite refined. Thankyou for what you are doing here. My first offset smoker is showing up this morning and I can't wait to put what I've learned from you into practice.
How’d your first smoke go? I got my first offset 6 weeks ago and it’s been amazing!
It reminded my of the old Star Trek episode where they ran into a planet of doubles and there was a evil spock with a goatee.
Chicken is so underrated! Smoked Jerk Chicken is top-tier bbq, in my humble opinion. Love it!
I don’t know about anybody else on here but I love chicken thighs. Thank you Jeremy for providing me a better way to make them then I’ve tried in the past.
Thanx Jeremy, did it today your way, I'm speechless. The only way from now on. Greetz from Lower Saxony 🇩🇪 💪🏻
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)
Fid this exactly as he did it was amazing. Even through on some chicken breast for the week did everything the same minus the last 15mins and glaze plus I put some seasoning on it. Seriously the most amazing chicken breat I have ever eaten in my life
Bro , I started smoking around a year ago. I've learned so much from you. I.make my Pork spare ribs just like you do , except I don't trim the up to make St Louis style. I think the rack adds more rendered fat to the meat that way. Also the outter thin meat on the edges protects the ribs. I can't wait to do this next. Thanks for all your hard work and advice. Hasn't let me down yet.
I'm in several smoking and food groups on FB. Anytime a beginner asks for tips , tricks or advice. I tell them to come watch your videos. They've been a huge help to me.
Love your videos!!! I’m going to smoke chicken thighs tomorrow following this.
THANK YOU!!!
I've been watching this for my chicken since he put it on TH-cam and I swear it's the best chicken I've ever had in my life! Took me a couple of tries to get it down but it's worth it
Great videos. I'm inspired to try an offset smoker now because of this channel.
Tons of Fun!!! Bonus- AMAZING BBQ!!
Appreciate the lesson. I would suggest heating the sauce before applying so you don’t produce a big temp swing.
If you can ever get it, avocado wood for chicken is beyond good. Learned about that in California where a restaurant there could not get enough avocado wood.
I followed this video to smoke my first batch of chicken thighs (new to the smoking game!) yesterday and they were absolutely amazing- love your content!
You win!!!! Thanks for the barbecue sauce tip
What’s the purpose of the fire basket inside the pit at the 4:04 minute mark?
Or am I seeing things?
I have been brining turkeys for years which helps keep them moist
The only issue I have is with Sweet Baby Rays. It's loaded with high fructose corn syrup poison. We know better wood makes a difference, we know better meat matters, so why not apply that thinking across the board. Another awesome video Jeremy, thanks for making these. I'm a big fan.
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.
Hey dude. I tried the recipe and even without the skin, it was the juiciest chicken I have been cooked. Even reheating it in the microwave days later, still moist and tasty. Thanks a million for this video. No longer my Achilles heel I’m bbq
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.
So I did this tonight. I was so proud of how those thighs turned out, I had to share with my neighbors. Thanks!
This was awesome! Thanks again for having the best bbq channel out there!
And this will be Sunday dinner tonight!! Thanks
your smoker is legit goals
I like the cheaper meats because it’s nice to practice on and is good for beginners like me. Videos like this are much appreciated