Second try at thighs - skin looked great but inedible

[SamRothstein]

Rubbed a couple hours before smoking and left in the fridge to dry brine. Smoke with just over 1oz of apple at 250 for about 1.5hrs. Could have gone another 10-20 as there was a little pink here and there. Sauced them and tossed into the oven at 450 to try and crisp the skin but I think it was already gone by then. They looked amazing, and tasted great but that skin sucked! Next time I will try adding baking powder to the rub as that produces very crispy wings.

 

[barelfly]

It’s tough to get the skin to render at the lower temps. But what you did is similar to what I do when I smoke chicken in the 3D, go to the gasser and grill to finish.

That said, when I cook chicken, it’s usually on my Weber Kettle indirectly at a hotter temp with a finish on the hot side. But, it can still be accomplished in the Smokin its.