Question Bear... I keep coming back to this thread looking at those thighs for learning options.
It looks like you left the skin on.. and from the lack of char, didn't grill them after the smoke. Did the skin come out bite thru? My dad is a huge fan of smoked chicken so I make it for him often. If I pull the skin off, naturally it's not as flavorful or juicy. When I leave skin on, it' has a rubbery texture and all the rub flavors and smoke seems to be lost on the skin. I usually grill them off right out of the smoker but that always chars the sugars in the rubs. Any advice?
I love the skin & never remove it. It wasn't overly crispy, but not at all rubbery. Just right to me.
I bumped it up to 250* at 3:30, and then 275* at 4:15, and pulled it at 5:00 PM. (275* is my Max)