Dry Brine the Chicken Thighs to Smoke on the Pit Boss After cleaning and trimming, simply coat the inside and outside of your chicken thighs with kosher salt, or your favorite BBQ rub that has already salt in it. If you want to prevent them from overcooking, you can take them off sooner. No Worries! Turn it on and let it go through its initial start up. Place the thighs in a gallon size plastic bag. Season both sides of chicken with Pit Boss Sweet Rib Rub. Using a good bristle free grill brush, clean off the grill grates. This means the fire rod has fully heated up to burn the pellets more cleanly. Now, this collagen only breaks down at higher temperatures. Now adjust the temperature to where you need it to cook your food. of onion powder 1 tsp. Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry, Wire-mesh filter separates wood dust from the pellets for a clean burn, Heavy-duty plastic scoop to easily transfer pellets. Usually only about 5 minutes. Place the pan with the chicken, uncovered, on the grill grates. Meathead, BBQ Hall of Famer. Poultry, like fish, absorbs smoke very quickly and a little goes a long way. Air-dry in the refrigerator, 8 hours to overnight. In a 300F Pit Boss, it will take roughly 1.5-2 hours to smoke bone-in chicken thighs. Affiliate links / Images from Amazon Product Advertising API. Smoking Chicken Thighs on a Pit Boss Pellet Grill: The Tasty Tidbits. They also have more meat than wings so go a lot further. I also want to touch upon the P-settings of the Pit Boss pellet grill. This is why I prefer to smoke it at 225 degrees F. The chicken cooks more slowly, allowing to track the internal temperature a bit better. This allows you to keep track of the temperature while keeping the lid closed. Not just any chicken wings but the ones with crispy skin and the perfect amount of seasoning that makes you excited to grab the very next wing. Sprinkle kosher salt all over the surface of each chicken thigh and press into the skin. Now, I know that it can be tricky to get the spice rub to stick to the chicken thighs sometimes. If you dont yet own an instant read thermometer, ThermoPro makes a good one of these too. Place thighs on grates allowing space between pieces for smoke to get through. How To Cook Chicken Breast On Pit Boss Pellet Grill . Step 2: Next, grab some paper towels and just pat the surface of the meat so that it's dry before you season it. Advanced Estimator Algorithm: Can estimate how long to cook and rest your food to help plan your meal and manage your time. Since we are only smoking these at 300F we dont need to worry about burning any sugary rubs. Ingredients. Season Chicken Thighs: Drizzle each thigh with a little bit of Extra Virgin Olive Oil, then liberally apply dry rub to each thigh. Chicken thighs take anywhere from 45 minutes to 1 hour 15 minutes to fully cook on a smoker set to 275 degrees F. Keep an internal meat thermometer handy and continue to smoke until your chicken thighs reach an internal temperature of 170-175 degrees F. The sweet, smoke flavor is so delicious it's hard to believe it takes only 10 minutes of prep time, making these perfect for a weeknight meal! Got a digital temp ready with probe and so far is pretty cool. Step 3: Preheat The Pit Boss Grill. Preheat an electric smoker to 250 degrees F. Add apple wood chips to the smoker. You'll love this pellet grill recipe for chicken. It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you dont need to carry a separate controller around with you like many other remote thermometers require. Just Joshin' 351 subscribers Today we're smoking four chicken thighs skin on bone in, in the pit boss vertical smoker pro series 4. Sprinkle the spice rub all over each chicken thigh, working some under the skin as well. Dishwasher safe. The thing that I have found with most commercial brands is that that there tends to be a slight chemical-like after taste to the sauce that can ruin all of your hard work. Then we smoke them at medium indirect heat on the Pit Boss pellet grill. Close the lid and smoke chicken thighs until the internal temperature reaches 150 degrees F. This may take around 90 minutes. Sprinkle salt and pepper directly on the meat all over, and also on the skin. But today we are getting back to basics with some delicious smoked chicken thighs right on our trusty Pit Boss pellet grill? If you are planning on basting the smoked chicken thighs later on, it is a good idea to consider if your spice rub matches the flavor profile of the sauce. Essentially, the higher that you go with the P-settings, the more smoke is produced. Make sure the fire pot is cleaned out from the last cook and not full of ashes. Then, dip the wings in the barbecue sauce. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-box-4','ezslot_5',162,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-box-4','ezslot_6',162,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0_1');.box-4-multi-162{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}It also exposes more area for our seasoning to get on the bottom of each chicken thigh. Instant Read and/or Leave in Probe Thermometer, How to Make Smoked Chicken Thighs on a Pit Boss Pellet Grill. Cook for 2 1/2 - 3 hours or until a thermometer registers 165 degrees F in the thickest part of the thighs. If using a rub (we like Char-Crust Original Hickory ) instead of salt and pepper, first rub olive oil on the chicken so that the rub will stick better. Add the soy sauce, brown sugar, Caribbean Jerk seasoning, garlic, ginger, lime juice, kosher salt, pepper, and crushed red pepper flakes to a bowl and whisk until evenly mixed. Let it smoke until the internal temp of the breast is 165F and the Cuisine: American Total Time: 2 hrs 45 mins Place skillet with marinade and chicken on the grill. First, you add hardwood pellets into the side hopper. . Ideally place the baking sheet in the refrigerator overnight or for at least 4-6 hours, or at least allow the rub about 30 minutes to "set" on the chicken. I'm Kristy a chef and connoisseur of all things BBQ! Step 4: Grill The Chicken Wings. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-4','ezslot_22',170,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-4-0');Blues Hog again wins the day here with their amazing lineup of sauces. Turn the chicken over Side 470 Show detail Preview View more I like to this at the halfway point about 45 minutes into the cook. Pit Boss Smoker Recipes Smoking is a traditional way of cooking meat recipes as it maintains the color and juiciness of the meat. Cook chicken breast side up for the entire cook. There is a bit more to the internal temp of smoked chicken thighs than most people realize. . Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Optional: At 165 degrees brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce). Can You Use a Solo Stove on a Deck or Concrete Patio? Poultry has a tendency to dry out so the last thing that I want is to smoke the meat at a too-high temperature. Then, crank the heat on the Pit Boss for the last 10-15 minutes and bring the cooking temperature up to 350-375F to really crisp the skin. Your email address will not be published. Turn the dial to Smoke and press the Power button. In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works. 15 Pit Boss Smoker Recipes Chicken - Selected Recipes . Liberally season the chicken legs and allow the rub to soak into the drumsticks for 30 minutes. Check out some of our other favorite recipes below that can all be easily modified for a Pit Boss if not done so already. Thus, the resting period is an opportunity for the thighs to reabsorb any juices or liquids that they have lost during the smoking process. Apply olive oil to the chicken legs with a brush or your fingers. pit boss recipes chicken thighs . Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn't your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar. Cooking chicken thighs with skin on. Chicken breasts will cook faster at higher temperatures, but they may dry out more quickly as well. Now, I know a lot of people prefer a traditional instant read thermometer. How to reheat chicken quarters Chicken thighs with the bone in are a lot tastier as the bone adds flavor. At the same time, you dont want to try to smoke cold chicken thighs. They can get soft and become difficult to smoke. If you add sauce before the skin gets crispy, IT WILL NEVER GET CRISPY at that point. Assume those links are affiliate links which means we may earn a small commission if you click and buy. Place the smoked chicken thighs back in the smoker and smoke for a few minutes before flipping the chicken thighs over. Then, you will not have to check the internal temp of each at regular intervals. It is also a good idea to cover the chicken thighs while they are outside, too. Remove the thighs from the pan and set aside. We will drop this temperature before we start cooking. You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked chicken thighs on the Pit Boss. Pour the oil over the chicken and rub to coat each piece, then season with Traeger Pork & Poultry Rub. Required fields are marked *. In a 300F Pit Boss, it will take roughly 1.5-2 hours to smoke bone-in chicken thighs. That salty moisture that formed on the surface will work its way BACK into the meat to help flavor the interior of the chicken thighs. If there were pellets in the hopper, skip the priming process. Share     This will ensure that they cook at a similar rate. Lightly coat the wings with barbecue . Instead, wait until you hear the ignition sound, set the temperature, and then close the lid to preheat. It pulls moisture OUT of the skin allowing it to dry out before you smoke it and therefore crisp up better while it cooks. If you have checked out any of my other recipes, then you will know that I am not the biggest fan of basting. Trim the chicken thighs. If you have a lot of chicken thighs to smoke, I would suggest doing this in batches. Even if you let the chicken thighs remain in the smoker without flipping them, make sure to do this when searing the thighs towards the end of the cook. Cooking chicken breasts @ 350F for 20-30 minutes will take around 20-30 minutes. Set your pellet smoker to 325F. Chicken Thighs On A Pit Boss Pellet Grill Step 1: Prepare The Tools You Need Get everything you need and then place them near the grill so you would not have to go back and forth into the house to get the things that you need when you are already grilling. Using a mesh strainer, strain the marinade directly into a cast iron skillet. Smoked Whole Chicken on Pit Boss Wood Pellet Grill - Revised! Includes 1 pound bag of each flavor Apple, Hickory, Mesquite, Cherry, Pecan and Jack DanielsIncludes 1 pound bag of each flavor Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniels. There is another reason that I like this set up. Furthermore, bones are great for helping the meat retain moisture as well. Plug in and start up the pellet grill, keeping the lid, If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the , Close the lid and change the temperature setting to. We like this wire rack and baking sheet combo because you want maximum airflow around every side of the whole chicken. Extend your range Using MEATER Link WiFi and MEATER Cloud to use Alexa and monitor your cook from a computer. They will cook faster and you will need to track this carefully to ensure that the thighs are taken out at the right point. . 6. This is what will separate you from all the chicken smoking amateurs out there. Most commercial sauces are also incredibly sweet to the point where you cant really taste much else. Well be here when you get back!***. Smoking some chicken thighs on this nice rainy day. 2022-11-09 . of garlic powder 2 tsp. A Pit Boss pellet grill was one of the first grills I owned. You can flip the chicken wings halfway through the cook if you wish. Chill in the fridge for at least three hours, and up to 24 hours before smoking. Now, I know this isnt something that some people want to hear. 6 bone-in, skin-on chicken thighs 1 cup extra virgin olive oil (EVOO) 2 TBS dried thyme 2 TBS dried sage 2 TBS dried oregano 1 TBS garlic powder 1 TBS onion powder 2 tsps lemon zest 2 tsps sea salt 2 tsps freshly ground black pepper Water Apple or pecan wood chips Instructions 630 grams chicken boneless (Preferably thighs, or breasts) cup Greek yogurt (hung curd) to 1 teaspoon red chili powder (Kashmiri red chilli powder) 1 teaspoon garam masala; teaspoon turmeric; 1 teaspoon . If you are planning a small dinner on the weekend and don't know what to cook, then we have got you covered with some amazing Pit Boss smoker recipes. I'm wondering how long it takes to cook chicken breasts on the Pit Boss. We recommend setting up the grill or smoker for indirect heat to cook at 300F. I am a big fan of KOSMOS but trying something different. Some people do like a stronger smoke flavor and will choose hickory. Arrange them on a grill mat and transfer them to your smoker or place chicken onto the grill grate. Any opinions expressed are exclusively my own.Rich's River Dirt Seasoninghttps://www.richsriverdirtbbqrubandseasoning.com/Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky \u0026 Snack Storehttps://www.armadillopepper.comAdditional recipeshttps://www.armadillopepper.com/blogs/recipesConnect with Armadillo Pepper on Facebookhttp://www.facebook.com/ArmadilloPepperConnect with Armadillo Pepper on Pinteresthttp://www.pinterest.com/armadillopepper#pitbosschicken#pitbossnation#chickenthighs r/smoking . Brine the chicken for at least four hours. Chicken Thighs flip each thigh upside down and carefully remove the excess skin on the bottom with a good meat carving knife trimming chicken thighs. Pit Boss Chicken Thighs | Smoked Chicken Thighs Armadillo Pepper BBQ 92K subscribers Subscribe 327 44K views 3 years ago #chickenthighs #pitbossnation In today's video recipe Tami will show you. As a result, I perfected many of my BBQ recipes on it including smoked chicken thighs. Super Smoke. This will take about 10-15 minutes to preheat the grill. of cayenne pepper Glaze (Optional) 1/2 cup of BBQ sauce Method Step 1 Mix the dry rub ingredients in a small bowl. of brown sugar 1 tbs. Whats more, I also like having complete control over all the ingredients creating a balance that I am happy with. We are going to smoke these chicken thighs fairly hot on the PIt Boss so that they gets nice and crispy up top. You can always mix it in with a more balanced rub like Blues Hog if you just want to add a little of those flavors. No need to flip during the cook. We are attempting to slow cook them and crisp up the skin at the same time, and it takes time for that tougher dark meat to get fall off the bone tender and all the fat to render out from under the skin. With the temperature turned up so high, it is easy to overcook the smoked chicken thighs. Due to this, you dont want to use any woods that would overpower it. This is why you should remove the skin from the underside of the thighs, but keep the bit on the top. Wash the chicken thoroughly in water and then place it on top of the cutting board with paper towels. Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting. Be sure to coat both sides and under the skin with rub. DO NOT use cooking oil to adhere or skin will not get crispy. Close the lid and cook for 20 minutes, until the sauce sets. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-banner-1','ezslot_7',163,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-banner-1-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-banner-1','ezslot_8',163,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-banner-1-0_1');.banner-1-multi-163{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}So if you want the crispiest skin possible at the end, it all starts with dry brining at the beginning.