Muslos de Pollo Ahumados

Ingredientes

• 2 pounds bone-in, skin-on chicken thighs
• 2 tsp canola oil for drizzling
• Diamond kosher salt ((only if rub does not contain salt))
• 1/4 cup Barbecue sauce ((optional))
• 1 tsp black pepper
• 1 tsp brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp smoked paprika
• 1/8 tsp cayenne (optional for heat)

Preparación

1. 1

   Prepare the Chicken Thighs: Trim excess fat and skin from thighs using a sharp knife. Pat the thighs dry with paper towels. Drizzle both sides with canola oil and generously season all over with kosher salt if needed and the dry rub. For extra flavor, you can refrigerate seasoned thighs uncovered on a wire rack set on a baking sheet overnight.

2. 2

   Preheat Smoker: Set up your smoker for indirect cooking and preheat to 225-250° F (107-121° C).

3. 3

   Smoke the Thighs: Place thighs in smoker and smoke for 1 hour.

4. 4

   Finish Cooking: Increase heat to 350° F (177° C). Continue cooking until thighs register 175°F (79° C)internally, about 30 more minutes. The temperature will rise to 180° F (82° C)as they rest. During the last 10 minutes of cook time, you can brush the thighs with barbecue sauce if desired.

5. 5

   After 1 hour, increase the temperature of the smoker to 350° F and continue to cook the chicken until the internal temperature reaches 175° F internal (will continue to rise to about 180°), about 30 minutes more. *Optionally brush on BBQ sauce during the last 10 minutes of the cook.

6. 6

   Rest and Serve: Remove from smoker and let rest 5-10 minutes before serving.