Smoked Chicken Thighs

Creating amazing chicken thighs on the smoker that don't dry out.

Buying Quality Meat.

When you go through all the work smoking food, buy good meat, I get mine from a local butcher.

Prepping the Chicken

Remove the skin from the chicken thighs and set them aside and remove any excess fat from the chicken.

Adding the Rub

You cam buy your rub but I make my own since it makes the chicken taste much more vibrant flavor.

Chicken Rub:
1/2 Cup cane sugar
1/4 Cup onion salt
1/4 Cup garlic salt
1/4 Cup Paprika
1 Tbsp Chili Powder
1/2 Tbsp Black Pepper
1/2 Tbsp Lemon Pepper
1/2 Tbsp Cayenne
1/2 Tbsp Rubbed Sage
1/2 Tbsp Dried Basil
1 Tsp Dries Rosemary

Add a generious amount to the chicken then wrap the chicken shin back around it to help hold in the moisture and add more more rub on the outside.

Preping the Smoker

I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start soaking my peach wood.

Placing on the Smoker

Place the chicken on the smoker, make sure the chicken are not touching. Add the lid and cook at 225 degrees F for 3-4 hours. Adding wood once a hour.

Tips:
1. DO NOT OPEN THE LID
2. CONSISTENT TEMPERATURE

Half Way Point

After 2 hours rotate the chicken.

All Done

The best way to check if the chicken is done take a themometer and make sure it is 165 degrees F. If you have smoked the chicken right i you will have an amazing bark on the outside of the chicken.