This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty.
About 2 PM, Saturday, 8/6/15 – Thawed eight thighs in the refer. Trimmed skin/fat and rendered it for later. Dumped them into the small Briner we bought today at Allied-Kinkos with TQ per the package; i.e. 1/4 C TQ in 1 Qt water that had been cooled with ice cubes. Once all dissolved poured it over the trimmed thighs in the Briner and put in the refer to smoke tomorrow.
Rinsed thighs and dried with paper towels. Sprayed with PAM and rubbed with Cajun Seasoning.
Preheated MES to 225. Dried mesquite dust in microwave for 1 minute 3 times. Put into two channels of AMAXN tray and lite with torch. Did not get going easily but finally seemed to have a small plume. Inserted into MES when it was about 195. After 15 minutes or so did not see slight TBS so opened and applied torch till it flamed some.
3:15 PM – Added thighs to third rack from top. Some smoke in box.
3:40 – Still do not have noticeable smoke from vent so opened and hit it with torch again until it flamed.
4:30 – Reached IT of 140.
4:40 – Had gas grill hot so moved it at 142 to skin side down and the lite brown skin turned grill-brown and blackened spots quickly. Kept rotating them to skin side then the other side to keep from burning as flamed up easily.
4:45 – Pulled them to cookie sheet then into the room temp oven under an alum sheet to rest until dinner.
5:30 – Found them very salty. There was the pink tone through the meat but nothing special other than heavy salt.
Monday – Mary used the salty chicken in a salad with celery, bell pepper, red onion, lemon juice, Champagne vinegar and sour cream.