Smoked BBQ Chicken Thighs

You'll need

• 8 bone-in, skin-on chicken thighs
• 1 Tbsp neutral oil
• Rub: 1 Tbsp brown sugar, 2 tsp kosher salt, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp dry mustard
• 1 cup Sieveking's Hickory & Brown Sugar BBQ sauce
• 2 Tbsp cider vinegar

How to

1. Trim the loose skin flaps, pat dry, rub lightly with oil and season all over.
2. Smoke skin side up at 275°F for about 1 hour, until the thighs reach 165°F. Lower temperatures leave the skin rubbery.
3. Thin the sauce with the vinegar. Brush it on and cook 15 minutes. Glaze again and cook until the thighs reach 175–185°F, where the dark meat turns tender.
4. For extra crisp skin, move them over direct heat for 1–2 minutes. Rest 5 minutes and serve.