Smoked Chicken Thighs
Equipment
- 1 Meat Probe
- 1 Grill
Ingredients
- 4-6 Chicken Thighs Bone-in
- Pepper 16 Mesh
- Salt Kosher
- Garlic Powder
Instructions
- Dry brine the thighs by applying an even layer of kosher salt
- Place uncovered in the fridge for 24 to 48 hours
- Remove and season liberally with pepper and granulated garlic
- Set smoker to 275 degrees (or grill to medium)
- Fill the smoke tube with pellets and ignite until flaming, for 10 minutes (optional)
- Blow out flame and transfer smoke tube to the pellet grill (optional)
- Insert a temperature probe and place on grill grates. (skin side up)
- Cook at 275 degrees until internal temp reads 100 degrees
- Bump smoker temp up to 325 (or grill to medium - high) until internal temp reads 150
- Set smoker to 375 (or grill to high) until internal temp reads 180
- Coat chicken thighs in an even layer of BBQ sauce
- Return to grill and cook on high until internal temp reads 190-195 degrees
- Remove and allow them to cool for 30 minutes before serving!
Notes
Tip: Pour bbq sauce into small container, and dilute with some Apple Cider Vinegar. This will allow BBQ to be applied in an even layer on the Chicken instead of a thick layer.
Use a food safe brush to apply BBQ sauce to Chicken Thighs. Or dunk chicken directly into the container to evenly coat.