Dude! You nailed this. OMG! The salt and pepper - kosher, ground spot on, sauced on opposite side, set at 300 degrees, rest a bit. Man, like yo pappy said, you caint beat that with a stick! The whole profile was very flavorful. I agree with you, this is the ticket for cheap, quick, awesome bbg. Thank you Jeremy.
I just tried this, though I let them come up to 180, WOW! Best chicken thighs I've made yet. I've been experimenting with techniques and timing for weeks now. The skin side down in the game changer for bit through skin. That said, it wasn't exactly crispy, but very tender. I will work on crisping up the skin a bit more. Maybe the broiler?
I’m assuming it’s because the technique differs when you’re using a pellet smoker, I think it tends to cook hotter so cooking skin/fat side down is supposed to protect the meat from drying out because the heat source is below.
Jeremy re-makes his videos every so often because he still learns. After all these cooks he still learns. I'm thankful for him passing his know-how on to us. BTW he states this in other videos.
