Step 1

Pat the chicken dry with paper towels. Drizzle with a little vegetable oil or olive oil and rub all over the pieces. Sprinkle generously with your favorite rub on both sides of the chicken so it is evenly coated.

Step 2

Preheat the smoker. You want to give it at least 10-15 minutes to get the smoke going and preheat to 325°F.

Step 3

Place the chicken thighs on the grill grates with the skin side up. You won't need to flip them during the cooking process since they are being cooked slowly over indirect heat. Roast until an instant read digital meat thermometer reads 165°F when inserted into the thickest part of the thigh (but not touching the bone). It's typically about 45 minutes to 1 1/2 hours, depending on how large your chicken pieces are and how cold they were when they went on the grill. Sometimes when just doing chicken thighs they are done much faster than when we are using chicken quarters or have larger thighs to work with. The important thing is to go by temperature, not by time.

Step 4

Brush the chicken with barbecue sauce during the last 15 minutes of cooking so it has a chance to caramelize before the chicken reaches 165°F. We only brush the tops of the chicken, but you can use tongs to turn it and brush both sides if you prefer. Let the finished chicken rest for 5 to 10 minutes before serving.