BBQ Smoked Chicken Thighs in Offset Smoker using Oak Wood

BBQ Smoked Chicken Thighs in Offset Smoker using Oak Wood

As much as beef brisket is considered the 'king' of the BBQ / smoker, I prefer smoked chicken thighs, especially, if you cheat a little bit by putting into hot oven (400f) for 5-10 mins at end of smoker process to crisp up the skin and render out more of the fat, for the perfect smoked chicken WITHOUT rubbery skin.

So question is whether to brine or not. I have found over the years that a wet-brine is not required and a few hours in a dry brine combined with a longer smoking time (2-3hrs) equals perfectly moist smoked chicken thighs with plenty of intense flavour.

Dry brine chicken rub

Celery Salt

Onion Powder

Garlic Power

Cumin

Smoked Paprika

Thyme or Herbs de Provence

Salt

Brown Sugar

The ratio of rubs ingredients is up to you - some people like a sweeter rub, other people a more 'herby' rub and other a more salty rub. Adding in the thyme is a little secret trick or you can use Herbs de Provence, as per Tina Cannon from the American BBQ Showdown. It's just an additional layer that goes beyond the 'typical' BBQ chicken rub.

Although Tina used Herbs de Provence on BBQ short ribs on the American BBQ Showdown, I think it works better with chicken, probably due to the thyme component which is just PERFECT for chicken - so feel free to try either.

BBQ smoked chicken thighs process

1. Coat the chicken thighs in BBQ smoker dry rub & leave for 2-4 hrs in fridge
2. Get the smoker going and bring to 250f (ish) using oak logs (or charcoal, if you want)
3. Put chicken thighs into smoker, try to give enough space for heat to wrap around the chicken thighs
4. Smoke for 1hr (ish) to allow smoke penetration / BBQ flavour to develop in the chicken thighs
5. Start mopping with your chosen BBQ sauce (I like a sweet sauce) for final 1 to 2 hrs
6. When internal temp reaches 165 for the BBQ chicken thighs, put into oven at 350f-400f for 5-10 minutes to really crisp up the skin