Rub: Use your favorite or a blend of salt, black pepper, a hint of cayenne, brown sugar, paprika, garlic powder, and a hint of chili powder and/or anything else that appeals to you.

BBQ Sauce: Your choice. I use Sweet Baby Ray’s or make my own.

Prep your smoker for 325 degrees and pre-heat. I use a Smokin Brothers electric pellet smoker.

Arrange the chicken skin side up, close the lid and smoke the thighs for 35-40 minutes, turning them halfway through. Use a digital thermometer to check doneness. Be sure the temperature reaches 180-190 F.

Remove the chicken from the grill and increase the heat to sear. While the pellet grill is heating, brush the chicken with BBQ sauce, butter, or cooking oil.

Place the chicken thighs skin side down and sear until skin is crispy. Flip the chicken and cook 2 to 3 minutes longer.

Remove from the grill and place on a platter tented with foil or covered with a lid to rest for 5 minutes before serving.

Serve with additional bbq sauce if desired.