Chicken is one of my favorite things to throw into the smoker when I am looking for a quicker meal. While it still takes about 2 hours to cook, that is nothing when it comes some other larger cuts of meat.
Being a lover of BBQ, I have seen every episode of BBQ Pitmasters on TLC. One little tip I got that I love is from the main man himself, Myron Mixon. He uses a muffin tin to shape the chicken and make them perfectly round.
Chicken can dry out pretty quickly, so it is important to not over cook it. The muffin tin can help by letting the chicken cook in it’s own juices. One tip Myron Mixon gives with the muffin tin is to drill or cut a tiny hole in the bottom of each spot the chickens would go. I just drilled a tiny hole. I wanted the chicken to cook in it’s juices so we do lose that nutrition by dripping all through the grates.
I used pastured boneless thighs in these pictures. Thighs with bones-in are my preference though. They tend to be a little more full and the bones add more flavor.
This is how I make my Smoked Chicken Thighs.