Since Im new to this I’m trying to do a new meat every time, tomorrow is pork loin.
by shuperbaff
Since Im new to this I’m trying to do a new meat every time, tomorrow is pork loin.
by shuperbaff
11 Comments
What temp are you cooking? Looks like it got a bit hot.
Try smoking at 250. And try chicken at 155. I know it’s under the safe 165, but when your slow cooking, it’s safe.
And if helps to double check how accurate your smoker temp actually is by getting a meat thermometer that can you can put in the smoker.
Chicken thighs are one of my favorite cooks. Next time try bone-in, skin on.
Looks good, my favorite to do and put some lettuce tomato and cheese real good eating
How did you get the bone out?
Those look awesome. A bit of guajillo chili powder and cumin in the rub would be nice. You also might think about pulling at 165⁰
Burnt.
They look very dry and over cooked.
Leave the bone in…. And where is the skin? Look up 0 to 400
Oof
Ive had great success with bone in, skin on. Leave it very low for 1 hour, then absolutely nail it at 400 until finished. I also pair with a smoke tube with wood chunks. That should give you some smoke flavor and crispy skin.
Ive found low and slow to be just terrible if you do it all the way through. However without some low and slow/smoke tube you get very little flavor.