Been a while since I posted but I have been lurking around the forums. Thought I would share last night's meal which turned out great!
Purchased some organic chicken thighs from Costco to make this recipe which I found from a news letter I receive. There is no brining involved. If anyone wants the link to a video showing step by step directions, please send me a message (I did not make the video).
Basically, I set my MES 30" to 260 degrees using peach pellets (AMNPS). I removed the seeds from the jalapenos filling them with cream cheese. I sprinkled on dry inside the chicken thighs, the outsides, and a little on top of the cream cheese. I then placed the stuffed jalapenos face down on to the chicken thighs, folding them over and wrapping each thigh with a piece of bacon. I then added a little more dry rub to the outside of the bacon.
I then placed the thighs in a pan with a dab of butter on top of each thigh.
Next, I placed the pan on the 2nd shelf in my MES. I let the thighs smoke for approximately 1 hour letting the butter and bacon juices marinate the chicken.
I then pulled the chicken from the MES moving the thighs to a regular cooking rack. I checked the internal temp and they were 160. I also added more rub all around the thighs. I then smoked the thighs for another 25 minutes to let the rub get in (again back on the 2nd tier).
I then pulled the thighs one last time. I placed the rack back into a pan like above to catch the drippings. I then dropped each thigh into warm BBQ sauce rolling them around to ensure a good and even coat. I used 2 different sauces; Bull's Eye for the kids and a habanero honey wheat beer sauce for the wifey and me. I also kicked up the MES to 270 degrees to ensure the sauce glazed quick because I was close to 175 degrees internal temp on the thighs. I smoked the thighs for another 10-12 minutes.
Finally, I pulled the vittles from the smoker. I served the thighs with sides of saffron rice (cooked with chicken stock) and a broccoli, diced ham and mushroom combo. I had doubled smoked a ham last Wednesday using the last remaining pieces of ham.