Started with some boneless/skinless thighs, brined in 1/2 gal of water, 1/4 cup kosher salt, and 1/4 cup brown sugar, and trimmed of most of the fat. Yeah I know that's butter, but I was experimenting the first go round. I had to cut the thighs in half to get them to fit in the cups. In the tin right to left; rub, butter and perforated cups so that the juices can get out and more smoke can get in; middle - butter, rub, and no perforation, on the right - rub only and perforated tin. On the bottom of the pic are just plain boneless skinless thighs and rub. In conclusion, the non perforated tin came in last (judges were myself, my wife, and father-in-law) and a toss up between the other two. The muffin pan chicken is very moist, has a nice shape to it, cooked very evenly. The little round "nuggets" are very cute and appealing as far as presentation goes. I will definitely perforate the tins, from now on, the non perforated tin had about 3/8 of an inch of liquid in it and I only used about a teaspoon or less of butter. The tins take up a lot of space on the grill so I will only do them for smaller gatherings. The regular thighs were still very good, but were a little heavy on the rub (first time doing these, mostly have done whole or spatchcocked with skin on). I think if I would have doubled them over they would have been a little more moist.
You can see the muffin pan chicken in the top center of the plate, plain thigh at 2:30, sweet mustard slaw at 6:30, and potato wedges at 10:30
Thanks for looking, sorry no bearview. I go to eating and this is the only after pic I took.