Sorry for bad pictures, we ate the while meal too quick and I only had a chance to take a pic of the leftovers.
I used bone-in, skin-on chicken thighs, about 2 lbs. Rub consisted of 1/3 cup pepper, 1/4 cup salt, 1 tbsp of chili powder, 1 tbsp of garlic powder, 1 tbsp onion powder, 1 tbsp paprika. Rubbed chicken very generously.
Smoked inside uncovered aluminum pan at 350 until internal temp was about 120 then covered with heavy duty foil and cooked to internal temp of 160.
Pulled apart with forks and the tossed in the juices which were left in the pan and had mixed with excess rub, no need to add additional sauce, was so moist and flavorful.
I garnished with a homemade red cabbage slaw, mixed with sliced carrots, chopped cilantro and tossed in a light 50/50 mixture of olive oil and white wine vinegar.
I used bone-in, skin-on chicken thighs, about 2 lbs. Rub consisted of 1/3 cup pepper, 1/4 cup salt, 1 tbsp of chili powder, 1 tbsp of garlic powder, 1 tbsp onion powder, 1 tbsp paprika. Rubbed chicken very generously.
Smoked inside uncovered aluminum pan at 350 until internal temp was about 120 then covered with heavy duty foil and cooked to internal temp of 160.
Pulled apart with forks and the tossed in the juices which were left in the pan and had mixed with excess rub, no need to add additional sauce, was so moist and flavorful.
I garnished with a homemade red cabbage slaw, mixed with sliced carrots, chopped cilantro and tossed in a light 50/50 mixture of olive oil and white wine vinegar.
