Crispy Smoked Chicken Thighs on my RecTeq 590 pellet smoker
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- Опубліковано 4 лют 2021
- Official Harpland Merchandise
www.bonfire.com/store/harplan...
Crispy Smoked Chicken Thighs
1. Preheat smoker to 275 degrees F, season Chicken.
2. Once smoker has reached 275 Degrees F = Cook Thighs for 45-60 minutes until internal temp. hits 165 Degrees F
3. Once Thighs reach 165 degrees, remove from smoker and wrap in foil, technically the chicken is fully cooked now but the skin will not be crispy.
4. Turn Smoker up to highest heat setting and let warm up for around 10 min (depending on smoker) but you want the temp to be at least 400 degrees.
5. Place thighs back on skin side down (i used Grill Grates they help by getting the surface even hotter) for 1 minute, skin side down, then flip and another min. skin side up! then remove
6. Enjoy some crispy smoked chicken!
TO PURCHASE SOME OF THE GREAT ACCESSORIES I USE PLEASE GO TO THE AMAZON LINKS BELOW!
RecTec Grills Ultimate Blend Pellets, 40lb
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Grill Grate Searing Grates for RECTEQ 590 Pellet Grills - 19.25”L X 15.37”W
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BBQ Oven Gloves 14 Inches,932℉,Heat Resistant Barbecue Gloves,
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Stainless Steel Meat Injector Syringe Kit with 3 Marinade Needles for BBQ
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Reynolds Wrap Pitmaster’s Choice Aluminum Foil, 37.5 Square Feet
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Pink Butcher Paper (17.25 Inch x 175 Feet Roll With Dispenser Box) - For Meat Smoking and BBQ - Heavy Duty Unwaxed Unbleached Food Grade Paper
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Plastic Spray Bottles 16 oz, BPA-Free Food Grade, Clear M-Series Fully Adjustable Sprayer (Pack of 2)
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Oh. My. Gosh. I just followed your recipe and the chicken wings were incredible. Juicy. Flavorful. Plus that crispy skin - the whole thing was absolutely terrific. Thank you for sharing.
Glad you liked it!! Thank you very much for watching and taking the time to share your comments, i greatly appreciate it!
Good video. I just assembled my 590 and I’m doing this for my first cook tonight. Thanks for sharing!
Thanks for watching Luke! I hope they turn out for you!!! Keep me posted 😎👍🏼
Looks great! I just ordered my Recteq RT-1250, with competition cart, yesterday. Can't wait to get it and try it out.
Hope you enjoy it! my favorite thing is spare ribs! Check my video out if you haven't already, Thanks so much for watching! ua-cam.com/video/EeZnhXA78h8/v-deo.html
Living in the PNW, my 590 gets a workout in the rain, LOL. Love the gloves; I got a pair for Christmas, and the only delta is that they are way slippery when they get greasy. I use them all the time inspite of that one minor nit. Worthy channel...liked and subscribed.
Thank you so much for watching and subscribing! Yeah it usually doesn't rain that much here in Austin but when it does it tends to just pour for days. The patio umbrella works like a charm! Yeah i agree the gloves can get very slippery, now they sell a different style, more of a neoprene material which are more grippy but they are harder to get clean, so the ones i have are slippery but i like being able to just put soap on my hands (with the gloves on) then just wash them directly! Thank again for subscribing! working on some new videos but have been super busy with my, "Real Job" but stay tuned!
Greeting from Pflugerville. Bought me a Rec-Tec Bull RT-700 a few years ago. Best grill I ever purchased. Just never fails, always spot on on temp, and takes mother nature's weather again and again. Every other grill would have rusted and sputtered. Mine has had zero issues. Love it!
FYI: Nice vid. Will have to try finishing on the grates at high temp. I normally just crank it up (without using grates) but let it take a little longer (my wife LOVES crispy skin)... so do I. I always take them off based on color and appearance. When going crispy, inside temp doesn't matter much.
Also bought the side box. So nice as a warmer or for anything that likes low temp cooks (cheese, jerky, asparagus, etc).
Cheers!
Hello Trevor, Thanks so much for reaching out and watching! Great to hear from someone so close to home! Yeah the side box is a great benefit of the 700, wish they had that option for the 590!
I'll be using salt lick tomorrow for my chicken and brisket. Houston here. Salt Luck is amazing
Thanks for watching Kris! I agree, Salt lick is grey😎👍🏼
Really well done, informative video. I’ve got a couple friends like yourself that take smoking seriously (RecTeq or Death type guys) When I asked for suggestions on chicken thighs on the RecTeq they both told me to soak the thighs in a mild salt water bath for a couple hours. (Wanted your opinion of brining them)
I’ve only done chicken on the smoker with bbq sauce the last 15 minutes. Going to try your Dry Rub tonight. Thanks again for such a well done (no pun intended) video.
Yes, soaking in salt water is definitely a great option, I always do that with my turkeys for Thanksgiving when you brine them it adds more flavor deep inside the meat and keeps it moisture especially for a prolonged low and slow cooking method like smoking. Thank you so much for watching and I appreciate the compliments.
Love this way! Doing it again tonight. Great job!
Glad you enjoyed it and thanks for watching and letting me know!!!! 😎👍🏼
Great video, just what I was looking for. I will be trying this as soon as my chicken defrosts :)
So glad you enjoyed it, thanks for watching!
Great video as always! Keep it up!
Thanks for watching!
Many thanks. I got the gloves and followed your instructions as best I could.
Great chicken.
Thank you very much for sharing! I hope it turned out to your expectations, greatly appreciate you watching and taking the time to comment, means a lot to me!
Nice video, thank you!
Thank you too!
Very nice!! I need to use the grate tip
Glad it was helpful! the grill grates really help out!
grabbing the temp probe with your bare hand after an hour of cooking???? Moving on . . .
Glad you enjoyed the video, thanks for watching 😎👍🏼
Looks delicious
Thank you 😎👍🏼
I tried a modified version before I saw this blog - it was my first time smoking on a new RT100. Chicken was great, juicy, tender and perhaps a bit too much smoke flavor. I cooked on the regular grates on Low (180-200 high smoke) for 20 minutes, then increased setting to 275 until I got internal temp of 165. Then I removed them and cranked up heat to Hi and once at 530 I returned the thighs to the grill grates that were in the grill the entire time. I cooked each side for about a minute or two and took off heat. Skin was still very tough and not bite through…. Not sure if that initial 20 minutes at 180-200 smoke mode was the cause of skin being super tough??? Next time I will skip the Low (high smoke) mode and just go to 275 in hopes of reducing the extra smoke flavor and maybe the skin wont be so darn tough. Any thoughts?
First off thank you so much for watching, I think a big difference is the aluminum grill grates, they increase the heat significantly helping to cross the skin
So you cook your tights on 275? The rec teq app told me to cook at 400. Do you get more smoke favor at 275?
Thanksgiving for watching Patrick, yes you will get a much smokier taste with. The lower heat to start but you will need to crank up the heat at the end to get the crispy skin!
howdy from Austin! curious if you've ever tried using a cooking torch to crisp up the skin?
Hello Mark, thanks so much for watching! I haven't used a torch, with the grill grates the smoker gets crazy hot and will crisp up anything so I haven't needed to
Great video! If you do not have the grill grates that you used to crisp the skin is there something else that can be used? I just got a members mark pellet grill and am still learning. Thanks 😊
Hello Sami, You should be able to heat your grill up using the highest heat setting. You might need to take the meat / chicken off after low heat smoking while you get your grill to the highest heat (500F) then stick it back on to crisp the skin. The grill grates heat up faster but it should work without them , just might take a bit more time.
also - you could put a cast iron pan in your smoker and use that to crisp things up
@@MarkDanielMiller cast aluminum would probably work better. The grill grates are made of an aluminum alloy.
That’s a great backyard. With what I think is the perfect pool size... what are the dimensions of your pool
Thanks so much for watching! My pool is 32’ X 15’
Have you tried it with the grill grates right side up?
Thanks for watching, greatly appreciate it. Yes I have tried it with the normal side up, but for this recipe I prefer it with the flat side because it gets the skin crispier. For steak and chicken drumsticks the other side Is better, and for chicken thighs and hamburgers I like the flat side
Sending it to jr ,he's wanting to learn👍💯💯💯
👍🏼😎
@@HarplandProductions 💯
Smoker King !!!!
Thanks Rocco! I greatly appreciate your support! I promise the next video is a pizza one!!! I used the wood burner 2.0 over the weekend!
@@HarplandProductions most welcome and no worries..I see you have alot of cool cooking toys , use them all gahaha
Too many toys and soon to be more, so stay tuned!
@@HarplandProductions cool haha looking forward
😎👍🏼
Our dinner tonite and of course it will be raining during the cook, LOL. Cheers, Steve on the Oregon coast..
Perfect! Let me know how it goes!
@@HarplandProductions ultra smoky, moist and delicious. Thanks!
What was the final IT when you pulled?
Hello Zackary, you pull them at 165F they they are fully cooked, for the last step it's only to crisp the skin so the temp no longer matters, hope that makes sense
Grill Grates.....How do you prep these grates for cooking? How do you clean them? Whats the process? I have some but not sure the best way to use them. I have watched the grill grate official video but i;m still not sure
The prepping part is easy, I just washed them off and dried them then i just sprayed a bit of any high heat oil on them started cooking. they have 2 sides, the one side is grated like a grill and bottom side is flat, they come with a slotted tool to scrape and clean out the grooves in the grated side but it's kinda of a pain if they get really messy, i typically just use the flat side, it's easier to clean and you get a great sear, works great for steak also.
@@HarplandProductions thank you
🤘🤘
Thanks for watching George!
Does it bite through, or does the skin still come off?
Thanks so much for watching and taking the time to comment! If you get it crispy enough you can bite right through it but if you leave it on too long it’ll start burning!
what brand gloves are they
I would recommend something water proof so you can just was your hand with the gloves on 😎. To Doodles Extreme Heat Resistant BBQ Grill Gloves,932℉, Food Grade Neoprene Coating Fireproof, Waterproof and Non-Slip Smoker Gloves for Barbecue, Cooking and Grilling - 14 inch, Black www.amazon.com/dp/B08RXM82KP/ref=cm_sw_r_cp_api_glt_fabc_2SAAF2M5X24GMXA2Q9JX?_encoding=UTF8&psc=1
Or these are also great
Mr. Bar-B-Q 40111Y Insulated BBQ Gloves | Waterproof Grilling Gloves | Light & Flexible Rubber Gloves | Soft Lining for Added Comfort www.amazon.com/dp/B000XAL1QE/ref=cm_sw_r_cp_api_glt_fabc_SFEPQCY3AJSKMDWQ5MZ1
Excellent Chicken 👏👏
Thank you very much Mark! I greatly appreciate it buddy and thank you very much for watching! Please also consider subscribing so you don’t miss out on the great pulled pork video I will be posting later this week!
@@HarplandProductions I already subscribed after I watched the video. Keep the good food coming so I could pick up on a few pointers
Thank you so much Mark!!
With a name like Harp land? Gotta go buddy.
Glad you like it, thank you for watching buddy 😎👍🏼
I would like to get written direct
Hello Russ, do you mean the recipe?
What gloves are you using? Need them in my life
Thanks for watching!!! Yeah good bbq gloves are key! You can get them anywhere, usually Walmart, or Home Depot to have them in the grill section would you try something like this off Amazon RAPICCA BBQ Oven Gloves 14 Inches,932℉,Heat Resistant-Smoker, Grill, Cooking Barbecue Gloves, for Handling Heat Food Right on Your Fryer,Grill, Waterproof, Fireproof, Oil Resistant Neoprene Coating www.amazon.com/dp/B0748DCDGC/ref=cm_sw_r_cp_api_glt_fabc_7BFF35NC3NHYD79YHY1Y. You just don’t want to get the fabric type because you can’t wash them off in the sink, the waterproof ones are great because when you’re done using them you can just put soap on your hands with the gloves on and just wash them like you’re washing your hands
Great video on crispy skin chicken . To bad about the hot handles on a rec tec , Camp Chef stays cool to the touch .
Thank you so much Johnny for watching and commenting, greatly appriciate it! The handles only get hot if i forget and leave the lid open for a long time with the heat on full blast! Typically i am smoking low and slow so i can open the lid and not worry! They don't get hot when it's down! The suffering i endure for crispy skin :)
Sorry but Rec tec over Camp Chef easily :P
Looks good. Good way of doing it. Not sure why you would leave your temperature probe in on the last part while searing.
Thanks for watching Tommy, honestly I don’t remember why I left the program probably didn’t feel like dealing with it so I just left it in
Right on man thanks for sharing and you have a new Sub . Have a 590 as well look forward to checking back in .
Thank you very much for watching and subscribing I greatly appreciate it!!!
@@HarplandProductions My Pleasure man and appreciate your sharing your work as I am a UA-camr as well(drone enthusiast when I have time) . I just placed an order for the 380 bullseye as my wife eats steak daily and I (SHE)wants to get the seared effect of high temp so 380 it is @ 750 high temps its coming . Great channel man and look forward to being apart of it as my time is limited due to my occupation / job but will be looking forward to being a part of your community .
Thanks again
Sounds great! Let me know how you like the bullseye!!!
The way you keep playing with raw meat honestly disgusts me. Also learn to evenly season. Lol.
You old enough to know that most food starts off as raw. I’m at a loss for words here with this one, It just shows that you don’t have to be a comedian to be funny. Thanks for the laugh. Wish you the best in your life.😄