Smoked Butter Bath Chicken Thighs on the Pit Boss

Welcome to Grown and Smoked BBQ. I'm Jeffrey. If this is your first time joining me, welcome. If not, welcome back. So, today we're going to be doing some chicken thighs on the Pit Boss Austin XL Smoker. And, we're also going to be trying a new product that was sent to me to try from Hazel's BBQ. This is their mild sauce. They're actually started in Texas, hence the Texas logo. But, they're out of California now. And, these are like their grandchildren that are doing it now. They've actually been in business for like five decades. So, this is the mild sauce. And, for those that know me, that have been on this channel, y'all know I like spicy food. So, they also sent me their hot BBQ sauce. And, I was reading the ingredients. And, it has cayenne and the winter habaneros. So, guess which sauce I'm going to use today on these thighs. That's right. Let's do it. All right. So, before we get started, just to let you know, I marinated these chicken thighs for about four hours in some Italian dressing in the refrigerator. I'm going to use for my seasoning. It's going to be some Uncle Steve's Original. And, that'll be the only thing I'll use because I want to try to make sure I get the taste what this BBQ sauce is bringing without a lot of added stuff. And also, this is going to be, I believe, what they call a butter bath. Smoking in the butter bath. So, I'm going to have some butter in here. And, I'm also pouring some chicken stock in it. So, let's just go on and get this started. I'm going to put them skin down first so that I can get the rub on it and flip it over. I didn't do too much of a trim on it. I want to do this as close to the most basic backyard BBQ you're going to find. Let's go ahead and get the back of it. I'm not using the binder. The moisture from the Italian dressing is still pretty much on here even though I did wash them off. So, that should be enough for the binder. I'm going to go ahead and just flip them over. When I do a whole chicken, I usually pull the skin back, get under the meat, and then put some seasoning between the skin and the meat. But, since this is going to be in a butter bath, that butter is going to flavor it a lot on its own. So, I'm not going to do that. I'm making room because I got two more pieces that's going to go in here. If y'all haven't had any Uncle Steve's Shake yet, y'all should really invest in it. Give it a try. I tell you, this is some great stuff. He has a new one out. The Sweet and Spicy R or Spicy R. I'm about to get some of that and try it. Do the same with this one. I'm trying to get the skin to cover it tub of butter. What I'm going to do is just spoon some out and just put it around here wherever I need it. I like to put them on the edges and let it just melt down. This is just regular butter. Because I didn't use a lot of salt or anything, I wasn't too concerned about trying to use some non-salted butter. As it melts down, it's going to create that butter bath. This is going to soak in while it's cooking. Okay. That should be enough. Like I said, I'm going to put a little beef, I mean chicken broth in it. Come back over and get any spots that was taken off by the broth. Okay. Now, I'm going to go ahead and get the smoker ready. I'm going to start it off at 300 degrees. It'll probably sit at that for about an hour. When I take it off, I'm going to get it up to about 160, 165 before I take it off. Then, I'm going to turn it up to 350. At that point, I'm going to put the barbecue sauce on it. Get it back on there. Take it out this pan and put it on a baking sheet or baking rack. Put it back on there at 350 and let it finish out that way. See you at the smoke. All right. Let's go ahead and get this started. I'll check back on it in 30 minutes. Okay. Here we go. 30 minutes in. You don't want it to cover the meat, but you want it to just sit in there. I put in just enough. Got the right amount. We'll check back in 30 minutes and hopefully, by then, it'll be time to pull it off and get it sauced. Okay. We're an hour in. Let me go ahead and check on it. Yeah. Just where I want it to be. These smaller ones, I'm sure are done. Yeah. All right. I'll go ahead and get these off. We're going to go ahead and sauce them and get them back on. All right. I'm going to go ahead and get these thighs out. Get them out here. Also, give them a moment to drip a little to get some of that liquid off. The smaller ones got smaller. Now, we're going to use some of this Hazel's hot barbecue sauce. You can actually see what I'm assuming are the seeds from the habaneros. It means it should be pretty good. Now, I'm going to go ahead and get it back on the smoker for maybe 15 more minutes. All right. It's time to check it. It's good. We already know it's up to temperature because we already took the temperature before. We're going to get it off, let it rest for a second, and then we'll see what it tastes like. All right. Here we have the finished product. The only thing left to do is to taste it. All right. It's time to taste it. You can see it. See how it came out. See that skin was bite through. One thing I cannot stand is rubber skin. I'll tell you what, there's a lot of barbecue sauces that would claim that their stuff has some spice to it. This one actually has some kick to it. I like this a lot. If you get a chance, get you some of this. Try it out. I'm going to leave a link to their website down below in the description. Check it out. I guarantee you, you will not be disappointed. Don't let the habanero throw you off. It's not like blow your backside out hot, but you will know it's just a little kick in it. It's awesome. In conclusion, if you have not subscribed yet, go ahead and subscribe. If you haven't rang that bell yet, go ahead and ring that bell. If you want to, leave a comment. Thumbs up. Always appreciate it. Until then, I'll see you next time. Peace.