"I smoked it between 150-180 for one hour then turned up to 225 until the internal hit 165 degrees. Then I pulled off, bagged and blanketed for 60 minutes. They looked dry when I pulled them off, but when I unsealed them from the bags, they were tender, moist and juicy."
"These were perfect for supper last night on top of some lettuce, tomatoes and bacon. It was too hot to do much of anything, so these simple grilled thighs were just the right thing. I am having it again for lunch today with the leftovers."