Smoked Chicken Thighs
Smoked Chicken Thighs
Servings: 5 servings
Equipment
- 1 Smoker
Ingredients
- 8-10 Thighs Chicken Thighs
- 1/2 Cup Beaver Rub Spice Company Seasonings Original, Spicy or Cajun all work
- 1 Cup Avocado Oil or Olive Oil Make sure its good oil!
Instructions
- Get you smoker to 225-250°. Add Mesquite, hickory, pecan or any other one that you like. We personally prefer Mesquite for chicken or steak.
- Trim up the chicken thighs. Cut off any excess skin or excessive fat.
- Drizzled your chicken thighs with the avocado oil. Rub it all In. To coat evenly.
- Apply the rub to reach chicken thigh on all sides. You can put some under the skin as well.
- At this point you have a few options. You can put it in refrigerator up to 24hrs. Covered lightly with plastic wrap. The last two hours remove the plastic wrap.
- Or leave it in the refrigerator uncovered for an hour or two. This will allow the rub to pull out some of the moisture from the chicken help make the skin more crispy.
- Smoke your thighs until the internal temperature reaches 165°F. It will take anywhere between 1 and 2 hours.
- To get crispy skin. Preheat your oven to broil if you have it. Or the highest setting your oven can go up to.
- When your chicken reaches 160°. Removed from the smoker, place the thighs on a baking sheet . Broil 3 to 4 minutes. Watch Carefully.
- Remove when done. Let rest for at least 15 minutes.