LarryF
New member
I have been messing around with chicken thighs lately. Chicken thighs on my smoker leaves the skin chewy and not very good. So this is what I have come up with. I brush with olive oil and then coat with "magic dust" from "Peace, Love, and Barbecue".
1/2 cup paprika
1/4 cup kosher salt finely ground
1/4 cup sugar (I use Turbanado)
2 Tbs mustard powder
1/4 cup chili powder
1/4 cup cumin
2 Tbs black pepper
1/4 cup granulated garlic
2 Tbs cayenne.
I heat my gas grill up to as hot as it can get. About 675. Sear the skin for about 2 minutes and turn over and sear for another minute. Then put on my Traeger set on smoke (180) until it hits 165.
I can't taste the smoke to much. I am wondering if by searing it first I am inhibiting smoke absorption. Should I try doing a revere sear? Looking for suggestions.
1/2 cup paprika
1/4 cup kosher salt finely ground
1/4 cup sugar (I use Turbanado)
2 Tbs mustard powder
1/4 cup chili powder
1/4 cup cumin
2 Tbs black pepper
1/4 cup granulated garlic
2 Tbs cayenne.
I heat my gas grill up to as hot as it can get. About 675. Sear the skin for about 2 minutes and turn over and sear for another minute. Then put on my Traeger set on smoke (180) until it hits 165.
I can't taste the smoke to much. I am wondering if by searing it first I am inhibiting smoke absorption. Should I try doing a revere sear? Looking for suggestions.