How to cook Backyard Style BBQ Chicken Thighs on the Camp Chef Smoker

[Music]youhow’s it going everybodythat’s Brandon here today I’m gonna becooking some backyard style barbecuedchicken thighs I’m gonna show you if youhave my tips we’re gonna be doing skinoff today so it’ll be competition stylebut it’s very similar to what I would doin a competition I just – the skin sohopefully you’ll learn something so inorder to make these chicken thighs Ijust use a couple things of course thepack of chicken thighs when you’rebuying them it really doesn’t matterwhat brand you get so as you see thisUSDA grade a on the pack anything lessthan that you tend to start dealing withbroken bones and a little bit lessquality of meat it’s worth it for goahead and get the grade-a it’s not verymuch four pound for these I paid adollar fifty nine for poundage in C sopretty cheap meal they do come with skinon we’ll be taking that off I’ll showyou how to do that in a minute I alsouse a little baking sheet and I’ve got acooling rack set up on top of I do linethe sheet with aluminum foil just foreasier cleanup and it helps keep thesmoker clean as well I’ve got somesheers there that I use to trim mychicken down with are you gonna needsome barbecue sauce I like to use theBlues hog champions blend and then rubof your choice I’m using grilling God’ssweet barbecuebackyard barbecue that’s pretty much myfavorite rub for chicken so that’s whatwe’re gonna be using here today so let’sget startedall right we’re ready to get started nowone thing I forgot to mention I do takean extra latex glove and put over my rubcontainer I have a four star handled inthe chicken I just help to keep thatlabel on all surfaces of the redcontainer free of Salmonella and pull itoff throw it awaywell I always make sure I’m wearinggloves as well when I’m handling chickenI’m glad to touch my face and things soit’s good be able just pull them off ofmy off of worried about Salmonella I soget started just take one of these upgrab the skin just like that pull it offthrow it inside move on to the next oneI almost do that these chicken legs yousee thatas you can see I’ve got the chicken skinremoved next time we’ll do all thisnasty grisly fat right here that stickson the chicken bonesI’ll take those shears now I’m gonnatrim it off all of themyou follow the line right there where itmeets the meat that way you make sureyou don’t cut up a whole bunch of meatand pull it off just fat let that reallydoesn’t render when you click it it’sjust tough and grisly so go ahead andcut it off nowand as you can see without and that’sabout all the fat I’ll trim off of itbut nicer you don’t get all that up downby the bone right in therealthough home to spend just a ton ofextra time I think that little bit offback hereand then as you see you got the bottomon the side wait a little bit wellbasically just roll them up take thatfolded over roll it up nice and squareor cook like that we won’t do that clapto receive that so keep them boardingfor me trimming all this chicken we’regonna go ahead and skip ahead right nowall right so we get on the chickentrimmed up nownow we’re gonna be season it let’s takethe robe and dust it on therewe’ll be getting even higher up you haveyour red container when you’re shakingit on their arm or even overcoat you’llget and start taking the chicken andflipping it aroundyou want to make sure you get a goodcode on all sidesI’d go pretty heavy with the seasoningand I shouldn’t mention while this iscalled rub you’re not actually rubbingit into the meat love still just Pat itdown I want to put it on thereyou wrap it you start getting that thegrain out and you own the clumps of ruball over you meat probably a good thingyou know it could be even it’s possibleand then just take it my hand and I sortof form it the way I want it to befinally I’ll move it over there and I’llput it on on the rack I’ve heard acompetition with wood trim these up alittle bit neater make them more squarenow since we’re just doing this in thebackyard for the family we’re not reallythat concerned with it so we’re gonnaroll with a month they arenow you’re doing we’re just taking itbow and runs right here this is theinside of it just rolling it around theball like it’s sort of a cylindricalshape almost like a giant D size batteryand you might have noticed you’restarted out with eight chicken thighs Iactually decided not to click one ofthem I just don’t like the way it looksand feels bones broke on the inside ofand even though plus a grade-aoccasionally you’ll get one left at andskinless or dry down on that this iswhen the end pieces so we’re just notgonna cook that we’ll give that to thedog I’ll just give you an idea thoughhow much skin its fat we did cut offthat’s a paper plate and got it prettyfull that’s all gristle and skinned orturned out pretty tough the way it isnot scraping the skin to get that goodbite through skin so we’re gonna rollwhat we got there they’re only feedingfour hours to not so we got plenty sotoday we’re gonna be cooking on thiscamp chef smoke Pro DLX it’s a pelletcooker it doesn’t run off electricitybut I like to use this one especiallywith chicken I gives you a little bitmore precise temperature control youdon’t get as much of a strong smokyflavor as you would on a stick burnerwhich I’ve got a few of those too butfor chicken it’s been my experience it’seasy to over smoke chicken so I like tocook it in the pellet cooker you don’tget the overbearing smoke flavor youjust get enough to taste and you letmost your seasonings do the work ifyou’re not real familiar with how apellet smoker works down here with us ingot your hopper it’s full of pelletsthese pellets are just compressed woodthere’s no additives to it no nothingnow today we’re smoking 100% Hickorypellets so that’s what we’re gonna beusing here once it goes down in there itdrops down it’s the bottom there’s anauger with a screw that pushes it overto the center of the grill there’s afire pot in there that dumps the pelletsinto and it keeps a lot of fire goinginside of theredo you have a Wi-Fi controller PIDcontroller on this and as you can seeit’s pretty accurate we’re running 250degrees so it’s within 1 degree Istarted out with that’s what it lookslike on the insideyou got your heat deflector down there Ipushes all this heat around and that’sthe Linder Gold motion for convectionheat access smoke goes out thesmokestack there in the back so that’swhat we’re working with today all rightso we’ve got our chicken thighs I’ll puton the pan ready to go we’re gettingready to move them up to the smokerwe’ve got the smoker at the temperaturewe’re going to be set at right nowtypically run around about 250 degreesfor the first 30 minutes or so at lowertemperatures the pellet smoker puts alittle bit more smoke on to the meat getthat good smoky flavor after about 30minutes I crank up the temperature toabout 375 to 400 degrees depending onhow fast I’m wanting to get it done andthen we’ll roll it all the way up tillthe internal temperature of the chickenhits right at 165 degrees so now thatwe’re ready we’re gonna go ahead and getthese moved over to the smoker[Music]slide them in therewill close down the lid and let him runso it’s been about 30 minutes or so nowI just came out here and turned up thesmoker temperature 400 I started get alittle bit later in the base we’re gonnamake this a little bit quicker thannormally just show you what it lookslike now after about 30 minutes of smokeun temp one of these now this remains toread thermometerwe’re running rather 115 degreesinternal now so we’ll let these get upto pull them about 165 170 degreesinternal temperature after that we’llpull them off the barbecue sauce themthen we’ll stick them back in there sothere’s weight now so it’s been about 30minutes I sense temperature reachedabout 400 degrees as you can see rightnow I don’t know if you see that butit’s at 402 degrees one thing I loveabout this smokers like I said it’ssuper accurate we’re within two degreesand holding the target temperature so itmakes cooking a lot easier so I’m gonnause this Inc bird instant-readthermometer we’re gonna temp the chickenout see if it’s anywhere near our goaltemperature see how much longer we likeI did pick this up on Amazon for likeI’m gonna say about fifteen dollars orso worth every penny of it had some moreexpensive ones and this one’s right onpar with a more expensive one so this iswhat I’m going to usewe’re almost thereand chicken thighs are pretty forgivingthat was not that ischicken thighs are pretty forgiving asfar as temperature goes you cook them alittle bit more than you can a breastnow that being dark meat holds themoisture a lot better so if we hit ahundred and seventy 175 on some of themit’s not going to hurt them she’s gonnahelp break down some that connectivetissue in there I’ll make up a littlebit more tender so we’ll probably givethese another five ten minutes thenwe’ll check them again all right so it’sbeen probably five minutes or so sincewe checked it the last time here goahead and check them again they werepretty close this past time so maybewe’ll be there nowall right so we’re gonna go ahead andget these poles and sauced we’ll goahead and put on my gloves real quick sothe gloves I’m using the day I just usethese cotton gloves I bought like a tenpack at Harbor Freight a real cheapthere’s cotton and then I’ll put mylatex gloves over the top of those andnow these gloves will shield me from theheat the other ones would protect mefrom the moisture from the chicken makeshandling them real easy you don’t burnyourself this way just a little tipsomeone went ahead and pulled ourchicken I got it all up here I like todunk my chicken in the barbecue sauce wecould get you a brush and press it on bydunking it I feel like I get a more evencoat I’ll just fill my barbecue up aplastic container and I’ll pick up thechicken now do keeping a spoon here cuzI don’t completely submerge it rightdeep enough sometimesjust make sure it gets a good goodcoating after that you just pick it upthat’s barbecue sauce I’m using it is alittle bit thinner if you’re using athicker type like you buy the store orwhatever put it down with some applecider vinegar stuff like that makes it alot easier doesn’t get all clumped updunk all theseand by using this great here at what’sthe excess barbecue sauce drain off thebottom you don’t have a terrible massthis is one of those pieces just to keepthe meat completely it’s a murder that’sleft wasting a ton of barbecue saucejust go to label it over the topone thing I didn’t hit on earlier nowyou can use boneless skinless chickenthighs to make these a little bit morepricey and quite frankly I like the bombin because I like my food to have ahammerthat’s why I go this way have you usedthe bottomless skinless ones before theyweren’t good just do whatever you deferalso I am cooking these on a smoker thisrecipe can be used in the oven if youdon’t have a smoker I see if there anyoutside you don’t want to get outdrilling or smoking put them in the ovenI’m cooking them in the oven though Iwould cook them the entire time about375 degrees no need for the lowertemperature we only do that so it canget more smoke flavornow we’ve got a nice even coat ofbarbecue sauce all over it’s notcompletely gone but a little brush marksno nothing like thatthat’s a finish that I do take them offgrilling God’s sweet heat back to ourbarbecue rub and all the sprinkle just alittle bit on top give it a little bitmore flavor not very much at all justenough to get a few granules of theand that’ll do it from there we’re justgoing to pump it back in the smoker I’llrun it for five minutes or so actuallyno more than bottom they’re not so sureget it back in there what that’s gonnado that’s gonna a lot of sauce to tackup a little bit get a little bit hardernot as runny one thing I shouldemphasize before you saucer meat alwayscook at the temperature first don’t cookit within 5 degrees your temperaturethen put the barbecue sauce on and waitwhat’ll happen is the sugar and thesauce will start to burn and you get areal bitter taste always cook totemperature before you sauce and whenyou put it back in the smoker you’rejust letting the soft stack up and thenpulling it off we’re going to get thismoved inall righty we just pulled these off ofthe smoker we let them cook for right atfour minutes before we pull them out togive the sauce enough time to tack up alittle bit we’ll go inside take theseinside and then we’ll get them plated upenjoy all righty so that’s gonna do itfor our video today it’s time to getthis chicken inside plate it up andenjoy it I’m Olaf cooks I’m Hasselbackpotatoes and some green beans I think itis so we’re gonna go and get it platedup take a picture of it once it’sfinally done I had that to the end ofthe video hopefully you learnedsomething today if you did make sure tohit the thumbs up button if you didn’tleave a comment below let me know what Icould do better if you liked anything inthe video leave a comment below let meknow what you enjoyed be sure to hit thesubscribe button if you want to seefuture videos we’ll have a few moredifferent things coming out here in thefuture putting on doing a pork buttvideo next thank you for watching[Music]you