Directions

1. Preheat your smoker to 110°C (230°F).
2. Season the chicken thighs on both sides with salt and pepper, then place in the fridge for 2 hours.
3. Lightly dab the remaining moisture on the chicken with a paper towel (without removing the pepper).
4. Place them in the smoker, skin side up. Cook until the internal temperature reaches 65°C (149°F). Should take around 45 minutes.
5. Increase the smoker’s temperature to 150°C (302°F) and warm your BBQ sauce in a pot.
6. Continue cooking the chicken until the internal temperature reaches 70°C (158°F). Then, brush the thighs generously with BBQ sauce and cook until the sauce thickens and becomes glossy, about 10-12 minutes. Your chicken should end up at 75°C.
7. Remove the chicken from the smoker and let it rest for 10 minutes.