Step 1: Preparing the Chicken Thighs

Pat the Chicken Dry:

• Use paper towels to dry the chicken thighs to remove excess moisture. This helps the seasonings and rub to adhere better.

Apply the Dry Rub or Wet Marinade:

• For Dry Rub: Rub the dry spice mixture evenly over all surfaces of the chicken thighs.
• For Wet Marinade: Place the chicken thighs in a resealable bag or container, pour in the wet marinade, and refrigerate for at least 1 hour or up to overnight for maximum flavor.

Optional Brining:

• If you choose to brine your chicken, mix the brine ingredients in a large bowl, submerge the chicken thighs, and refrigerate for 2-4 hours. This helps retain moisture during smoking.

Allow the Chicken to Come to Room Temperature:

• Once your chicken is prepped, let it sit at room temperature for about 20-30 minutes before smoking.

Step 2: Preparing the Smoker

Preheat the Smoker:

• Preheat your smoker to 225°F (107°C). Use your choice of wood chips or pellets. Apple, cherry, or hickory wood works well for chicken.

Add Water to the Smoker:

• Add hot water to the water tray (if your smoker has one) to maintain moisture in the cooking chamber.

Arrange the Chicken Thighs:

• Arrange the chicken thighs on the smoker grates, ensuring they are not touching each other. This allows for even smoke circulation.

Step 3: Smoking the Chicken Thighs

Smoking Time:

• Smoke the chicken thighs at 225°F (107°C) for 2-3 hours. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).

Add Wood Chips as Needed:

• Add more wood chips or pellets as needed to maintain the desired level of smoke.

Do Not Open the Smoker Frequently:

• Opening the smoker too often can cause temperature fluctuations and increase cooking time. Only open it to check the internal temperature of the chicken or when adding wood chips.

Step 4: Checking for Doneness

Use a Meat Thermometer:

• Once the chicken thighs reach an internal temperature of 165°F (74°C), they are fully cooked and safe to eat.

Check for Juices:

• Use a fork or knife to prick the chicken. If the juices run clear (not pink), it is cooked through.

Optional Step for Crispy Skin:

• If the skin is not crispy enough for your liking, you can finish the chicken thighs by broiling or grilling them briefly for a few minutes at the end.