EQUIPMENT
- Big Green Egg
- Conveggtor
- Tiered Rack (Larger amounts of meat)
INGREDIENTS
- Chicken Thighs (Bone-In)
- Smoking Chips
- BBQ Dry Rub Recommended: Lane’s Brisket Rub
- BBQ Sauce Recommended: Lane’s Kinda Sweet
- Brine Solution Recommended: Lane’s Signature Brine
INSTRUCTIONS
Prepping Chicken Thighs: Trim excess skin from each thigh.
Follow directions for brine, does this 2-24 hours advance of cook.
Cover the thighs with a bbq dry rub, take and insert some of the rub in between skin and meat for enhanced flavors.
Set the EGG® up for indirect cooking with a convEGGtor at 300°F.
Smoke until internal temperature reaches 140°F.
Remove thighs from Big Green Egg and brush or dip into your favorite BBQ sauce.
Move thighs back to the grill and smoke until finished. Brush with your BBQ sauce if you want a thicker coat. Looking for internal temp of 160°F. Remove from grill, rest and serve.
Smoked chicken thighs on a Big Green Egg MiniMax
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