Thought I would try my hand at chicken thighs. My wife refuses to leave the skin on (city girl!). Rubbed each piece with kosher salt, fresh ground pepper, garlic powder, onion powder, chili powder.
Put them on the ECB at 220 for about 2 hours. Used hickory smoke.
When they reached 145-150 pulled them and put them on the grill at 500 for about 2 minutes per side. Brushed each side with a little bit of "sweet baby rays " sweet and spicy.
The flavor was amazing but still a work in progress. Next time I will flip the chicken at the 1 hour mark. The top side dried out just a touch. Also thought about wrapping in bacon. Couldn't hurt anything. Today I am working on a 12 pound pork shoulder and some ABT's. Will qview it tomorrow. Thanks for looking.