Step 1

Light or turn on your smoker, grill or pellet grill and set up the temperature to 220°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Step 2

Remove the turkey thighs their packaging and rinse under cold running water.

Step 3

Pat the turkey thighs dry with paper towels, and place them on a cutting board.

Step 4

If they are connected to the legs as turkey leg quarters, separate the legs from the thighs using a sharp boning knife.

Step 5

Flip the turkey thighs skin side down and trim any excess skin hanging off the sides of each turkey thigh and also remove the small triangular tail bone at the bottom of each thigh if present.

Step 6

Gather your favorite BBQ rub or chicken and turkey or mix together the ingredients to the BBQ Turkey Rub above in a small mixing bowl.

Step 7

Generously sprinkle the BBQ rub all over the turkey thighs on each side. Do not use oil to help the rub adhere.

Step 8

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Step 9

Oil the grates well with canola or vegetable oil using a paper towel

Step 10

Once smoke is being produced and the grill or smoker is at 220°F, put your turkey thighs on the indirect side, skin side UP, and close the lid.

Step 11

Rotate the turkey thighs as needed, maybe every 30 minutes for about 2 hours, or until the internal temperature of the thighs has reached 130-140°F.

Step 12

Then increase the heat of your grill or smoker to 325° and continue cooking INDIRECTLY.

Step 13

Rotate the smoked turkey thighs as needed and cook at this temperature for about another hour, or until the internal temperature has reached 175°F.

Step 14

Remove the smoked turkey thighs from the smoker and place on a wire rack or cutting board to cool.

Step 15

Let the smoked turkey thighs cool for about 15 minutes.

Step 16

Carve or pull the meat of the smoked turkey thighs and serve hot. Enjoy!