No this isn't smoked. It will be one of the first smokes one my pot arrives to complete the mini, but had to do these in the oven. Took some chicken thighs (Costco fridge to freezer pack) and soaked in pops curing brine overnight. Made a half batch since I only had 7 thighs to brine. After the brine I deboned, trimmed and scraped the subcutaneous fat off the skin. Then rubbed top and bottom with sort of a blackening spice I threw together. Basic BBQ rub with a lot of thyme and cayenne added. After that I added about a teaspoon of bacon fat to the muffin tins. Then plopped the boneless thighs skin side down and cooked at 250 until they hit 140 internal. Then I put them on a rack, re rubbed and put in a 375 oven until they hit 170. I sauced half for the last 10 minutes or so. Then we had a nice dinner. The chicken was awesome. Very juicy and the skin was as tender as can be. Only slightly "hammy" but I like that.