How to Get CRISPY Skin on Smoked Chicken Thighs!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide similar flavor at lower cost.

Prepare the Gateway drum smoker and light it using an outdoor torch until a softball size amount of coals is lit.

Set the smoker temperature to around 275°F to 300°F.

Brine the chicken thighs in trifecta for 5 hours, following the directions on the bottle.

Remove the chicken from the brine and pat it dry with paper towels to remove excess moisture.

Season the back side of the chicken thighs with a decent coat of salt, pepper, and garlic.

Apply trifecta seasoning on top of the chicken thighs after seasoning the back side.

Pull back the skin and season underneath with salt, pepper, and garlic.

Leave the fat under the skin intact to help render it during cooking.

Place a small piece of post oak wood in the smoker for smoke flavor.

Put the chicken thighs on the smoker skin-side up and close the lid.

Monitor the temperature, aiming for around 275°F after adding the chicken.

After 1 hour, check the internal temperature of the chicken thighs, which should be around 155°F.

Flip the chicken thighs over to ensure even cooking and fat rendering.

Continue cooking until the internal temperature reaches between 190°F and 200°F for tender meat and crispy skin.

After another 30 minutes, check the chicken for bubbling fat and crispy skin.

Take the final temperature check, aiming for at least 187°F in the smallest thigh.

Cooking Techniques

Equipment Needed

Spice Level: