Researched the forums for the most popular cut of chicken to cook to a pull. Decided on thighs. Grocery store had 10 of them on sale for $6.99.
Mixed up some black pepper, kosher salt, chili powder, garlic powder, onion powder, allspice, paprika, and brown sugar for a dry rub.
Sprinkled each one real good with seasoning.
Got the smoker up to 250 degrees with lump charcoal. Used aged apple wood from a tree I cut down last year for smoke. Put all 10 thighs on and fired up the dual probe remote thermometer.
When the thighs hit 160 degrees I got out a foil pan. Peeled off the skin on each thigh and placed it in the pan. After all 10 was nice and snug in there I spritzed with apple juice and apple cider vinegar. I covered with heavy duty foil and let them cook foiled for 1 hour.
After 1 hour I took them off the smoker and drained the juice out of the pan. I closed the foil back up and let them rest in the oven with it turned off for another hour.
Poured about 2 cups of Sonny's Sweet BBQ Sauce in a saucer. Heated it on low to a near boil. Added some apple juice, apple cider vinegar, kosher salt, and pepper to the BBQ sauce (It thins it and makes it tangy)
Pulled the chicken off the bone after and hour (it basically fell off) and slathered with sauce. Mixed it up and chowed it down.
Ranked up there with some of the best barbecue I've cooked to date.