6/5/2025 – This is a slightly different process that worked very well in the smoker and with only thighs from a 10 piece tray. Past BBQ’s had a mixture of meats and not as clear a process for the thighs was recorded. This process used 2 hours to dry brine and preheat. Then 1H:45M cook time.

1. Trimmed fat, salted to dry brine 2 hours before the smoke. Seasoned one side lightly with 6POGS and the other with Creole Poultry Seasoning.
2. Preheated smoker to 250°
3. 4:30 PM – Smoked about an hour to an IT 160°
4. Smoked another 30 minutes then mopped with So-Good BBQ Sauce+ACV at 50/50
5. Moped and raised temp setting to 300° for about 20 minutes
6. 6:15 PM – Pulled them to rest.

We had leftovers 3-4 times and they were always good. A longer dry-brine time would be good.

On 7/4/2025, began mopping when the IT reached 160–did not wait 30 minutes. Put too much 6POGS in the 50/50 sauce and it was spicy.