29 мая 2023 г. · My brine consisted of: 3oz salt, 64oz water, 1.5oz brown sugar, 2 lime leaves(didn't have bay leaves), crushed garlic, crushed shallots, ...

11 апр. 2024 г. · Marinate them for a few hours before. We like Carolina Gold bbq sauce or Walkerswood jerk marinade. Then smoke them for 2 hours at 275F, skin side down.

5 июн. 2023 г. · I dry-brined overnight with salt and baking powder, then seasoned with black pepper and paprika. Tossed on my Pro 22 at about 225 for 1hr45min.

8 июл. 2022 г. · 350 degrees for about 2.5 to 3 hours and the skin will be fantastic. Or, for more smoke, start slower and then crank it up for the last 30-45 minutes to crisp.

16 сент. 2024 г. · Use skin on and bone in thighs. The fat and bone adds more flavor. · Wet brine for at least 3-4 hours (12 hours is better) prior to smoking.

2 янв. 2022 г. · They sat in a wet brine for a day before. Patted dry and then added a dry rub. Sat in the smoke for only an hour. Kept the temp around 250.

27 сент. 2022 г. · If your brine and dry them before smoking they say they can get crispy. I would t say that it was like a chip crunchy or flash fried crunchy ...

11 авг. 2022 г. · Throw it in an air fryer for about 10-15 mins at high heat after smoke. Baking soda does a good job crisping up the skin if you can balance it in the seasoning.

15 мар. 2022 г. · Boneless skinless chicken thighs, brined for 8 hours in dill pickle juice. Dried off and seasoned with Kingsford all purpose no salt rub, smoked 250° for 1.5 ...

11 июл. 2022 г. · I brine chickens for 48 hours, smoke at low temp for 2-3 hours and finish at 400 degrees. skin comes out perfectly crispy. you won't get crispy ...