Quote:
Originally Posted by Fire Me Boy!
Would you detail your method for the chicken?
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Get a cupcake or muffin pan. Aluminum disposable would be best. Find a sharp smooth sided object and make holes in the bottom of the cupcake pan. You will also need a deep cookie sheet or an aluminum pan big enough for the cupcake pan to sit in. Have those on the ready.
Now take a chicken thigh and cut the "knuckles" off the each side of the bone. You can remove the bone completely if you like.
Remove the skin from the thigh. Take the skin turn underside up and then scrape all the fat off and trim any bad skin or fat off the edges. (This part is a pain in the ass) Also trim the thigh from fat and even up the edges.
Put the thighs and skin in a salt and water brine for a couple hours.
Take the thighs and the skin out of the brine and rinse them. After that you take the skins and put each on a thigh, wrapping the skin around so it stays.
Get your cupcake pan. Take the thighs and place them skin side down in the cupcake pan. Sprinkle on a little season of choice and put a slice of butter on each thigh. Sit the cupcake pan into the other pan(cookie sheet). Pour about a 1/4 inch of chicken stock into the cookie sheet(the other pan). Smoke for 1 1/2 hours at 300 degrees.
Take the thighs and flip them over to right side up in the cupcake pan, season and then smoke them for another 30 to 45 minutes.
Take the thighs out of the cupcake pans and sauce(glaze) them on top or dip them if you like. Then put them on a oven rack and put them back in the smoker for another 30 minutes. Should be done at 170 degrees internal temp.
I've only made these a couple times but that is the recipe and method straight from my noggin. It was a good memory exercise.