Chicken thighs seem to be the best value in meats these days. Picked up a few pounds for .89 cents a pound. I like to cook these on the keg direct lid closed at around 300* with a little alder for smoke. Put a rub of salt, pepper, smoked paprika and Oak Ridge Ghose Pepper rub all over. When the temp of the thighs reaches around 150* I'll raise the lid and go wide open for a flaming sear skin side down. Then remove the thighs around 165*. I take the charred skin off give a coating of the rub to the fat side of the skin and put back on to crisp it up for chicken bacon. Then the thighs get a coating of the rub on the stripped naked side and go back on to finish to 185*.
I'll use these for pulled chicken tacos with chicken bacon on the side!
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