Test Smoked Chicken Thighs

Chef's notes

Target an internal temperature of 175°F, not 165°F -- thigh meat has more collagen and fat that renders properly and stays juicy at the higher temp; use an instant-read thermometer in the thickest part away from bone. Apply the BBQ rub at least 30 minutes before smoking (up to overnight in the fridge) so the salt draws moisture out and back in, helping the rub adhere and deepen flavor. Avoid opening the smoker lid in the first 45 minutes; each peek drops chamber temperature and extends cook time unevenly. If you don't have BBQ rub on hand, a 2:1:1 mix of smoked paprika, kosher salt, and garlic powder makes a solid substitute using the same measured amount. Smoked thighs keep refrigerated for up to 4 days; reheat in a 300°F oven covered with foil for 15 minutes to retain moisture rather than microwaving.