Have been wanting to do a batch of chicken thighs for quite awhile now and was not disappointed. 5 #'s of thighs, used my rib rub and smoked them on my 22.5 " WSM, 3 chunks of cherry and one chunk of apple for the smoke. It seemed like a lot of smoke as it was cooking but they turned out just fine. Temp was held at 230-240 and I checked one of the thighs at 1:20 with my thermo pen, it was 174 internal so I pulled them all and foiled them and wrapped them in a towel to finish. We did not sauce them and did not eat the skins, they were incredibly moist.
