The best smoked chicken thighs have juicy, tender meat and skin you can actually bite through. The trick is a hot-and-fast smoke at 275°F, cooking the thighs past 165°F to about 180°F, and a heavy coat of Brunk Black Blend BBQ Rub for a peppery-garlic bark that gets along with smoke.

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3–3½ lb)
  • 2–3 Tbsp Brunk Black Blend BBQ Rub
  • 1 tsp baking powder (aluminum-free, optional, for crispier skin)
  • 1 Tbsp olive oil or avocado oil
  • ½ cup of your favorite BBQ sauce (optional, for glazing)
  • 2 Tbsp butter, melted (optional, for glazing)
  • Apple, cherry or hickory wood chunks or pellets

Instructions

  1. Pat the thighs very dry with paper towels. Trim any big flaps of loose skin and excess fat from the edges.
  2. Toss the thighs with the oil. Mix the Black Blend with the baking powder (if using) and season the thighs generously on all sides, working some under the skin. For the best skin, rest them uncovered in the fridge for 1–8 hours.
  3. Preheat your smoker to 275°F with apple, cherry or hickory wood.
  4. Set the thighs skin-side up on the grate and smoke for 75–90 minutes. They're ready when the thickest part reads 175–185°F. That's well past the safe 165°F, and the extra temperature breaks down connective tissue, so dark meat turns tender instead of rubbery.
  5. To glaze, stir the BBQ sauce and melted butter together. Brush it on during the last 10–15 minutes and let it set.
  6. For extra-crisp skin, finish the thighs skin-side up over direct heat on a hot grill (or in a 425°F oven) for 3–5 minutes, watching for flare-ups.
  7. Rest them for 5 minutes, then hit them with one more light dusting of Black Blend and serve.

Brunk tip

Skip the low-and-slow 225°F smoke for chicken thighs. It makes rubbery skin. At 275°F the fat renders and the skin tightens, while Black Blend builds a dark, peppery crust. Make a double batch, because leftover thighs shred perfectly for tacos and BBQ sandwiches.