Chicken Thighs Tonight!
Picked up a 3lb. pack of boneless, skinless thighs on the way home from work. Smoked with Apple and Cherry chips. Seasoned with Robles Spice Especia (from Keizer, OR) and Garlic Gourmay (yes that's how it's spelled) Killer Cajun (from Ariel, WA) and some course-ground pepper. Smoked for about 2.5 hours. Temperature was hard to maintain due to outside temp being around 34 or so, with some wind. Averaged around 240 or so. Not too shabby! Next up, hopefully a brisket this weekend.