After all the ribs (St. Louis and Smokin's Dino Beef Ribs), my wife asked WHEN was I going to make her some smoked chicken thighs. She really likes them cooked this way, so I knew that if she asked, she wanted them for the next smoke! I brined them for 18 hrs in my Sweet Brine, patted dry, trimmed them up and applied a light dusting of Cookshack Spicy Chicken Rub. They were cooked in my FEC100 using hickory pellets. They turned out very tasty and juicy.
Ready to cook.
Gotta have a nice side. Grilled Veggies, yellow and zuchini squash, onions, asparagus and portobello mushrooms.