love em, my favorite piece of chicken, don't inject em just rub em and a little sauce toward the end, one sugestion though after they are ready throw em on a hot grill to crisp the skin it always gets a little rubbery off the smoker ,
I have injected them before
I have brined them before
I have wrapped them in bacon before
I have just put a rub on and smoked them too
I always put a rub on them
If you care about the skin smoke them at higher temps or finish on a grill
Is there a bad way to smoke a chicken thigh I don't think so each way works well and I suggest trying them different ways to see which you like best
Actually what I was trying to suggest was trying them different ways then figure out which is best for each persons tastes. I've found they all taste pretty good and so I don't really have a set way to do them just depends on my mood and the time I have to work with
I'm a thigh man myself. I like to inject them with jalapeno juice from the canned jalapenos, I actually like serrano's better. Give them a rub with your favorite rub and apple, cherry, maple wood combo for me.
I've injected a few times, usually when I'm doing whole or halved yard bird. Typically do a cajun inject, I've tried it on thighs (which are my favorite chicken to smoke) but on thighs alone seems that there is enough meat to take much of the goodness.
Of course just a rub is a delight. I've kind of gotten away from brushing anything on them, seems to take away from the intense rub flavor.
What I do is get the already cut thighs I peel back the flap of skin and rub right on the meat, then lay the skin back over for protection. When finished you flip open the lid and have nothing but delicious goodness!
Oh and yeah I usually brine them too, the best thing about just thighs is just 1-2 hours and they are ready to smoke.
Here's a few pics of a brined, halved, injected on I did on a gas brinkman.
Love this stuff!
I did mopped this particular batch three times (apple cider vinegar, beer, bbq sauce, ketchup, garlic, liquid smoke, worcestershire, tabasco, black pepper, kosher salt).