Pellet Fan
Recipe Section => Fowl => Topic started by: dk117 on October 05, 2017, 12:24:47 PM
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I cannot take credit, but too easy and good not to share.
* Stubbs Moppin Sauce (I actually prefer the Sweet Pepper variety).
* Skinless chicken thighs.
* Cut in half, marinade overnight.
* I like to skewer these, but you could just cook them whole.
A few hours on the smoker maybe 150 to start 250 to end. I like to take off at 165 IT.
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DK
PS this is approaching low carb and glutten free.
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Marinade in the Stubbs?
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Stubbs has an interesting line up. I am NOT recommending marinading in their well known thick BBQ sauce.
I am recommending marinading with Stubbs sweet black pepper anytime sauce and or their Moppin' Sauce. Both are part marinade, part sauce.
A google of stubbs bbq products will show you what I mean.
DK
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DK, I'm doing chicken thighs this weekend for a group and happen to have several bottles of Stubb's Moppin Sauce. Did you use the Stubb's for the over night marinate or did you marinate in something else and add the Stubb's just before smoking? If you used the Stubb's for marinade, did you add any additional rub/sauce before smoking? Thanks.
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Sorry for the late reply. Here's my latest and most successful attempt thus far.
Overnight in Moppin Sauce then straight onto the pit.
Towards the end of the cook, I brushed with Moppin Sauce plus Sweet Baby Rays (kind of mixed the two together).
SBR's eliminates the glutten free low carb benefit, but tastes so good.
DK
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Thanks DK, I ended up removing the skin, marinated over night and added a light sprinkling of Lawry's chicken & poultry rub. Cooked them to an IT of 165° on (Gasp :-[) the BGE configured for direct heat at 325°. The results were very good and everyone liked them. I served them along with Brisket, Pulled Pork, Baked Beans and Cold Slaw.
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I’m a Stubbs fan so this one is probably dinner tomorrow. Thank you!