Originally Posted by butts a fire
I have not foiled individual thighs but like said have done foiled pan of sauce.
I have turned in thighs with out skin they were rubbed and cooked with the skin on then I took the skin off and sauced. We did not score any better or worse than normal we did that our first year though so I might actually try it again and see how it goes since we have a better recipe now. I like having the skin on during the cook to help protect the meat and keep it moist.
Did the meat come out light, or did it darken up as the skin would? Sounds interesting.
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven