Smoked Chicken Thighs

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

Step 1: Buying Quality Meat.

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

Step 2: Prepping the Chicken

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

Step 3: 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.

Step 4: 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.

Step 5: 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

Step 6: Half Way Point

After 2 hours rotate the chicken.

Step 7: 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.