Chicken thighs with Salt lick clone

[FLBentRider]

Boneless skinless chicken thighs AND Carolina Treet

bagged for a rest in the fridge

Adding the "Salt lick clone" rub - 1-1-1/3-1/3 mix of
kosher salt
Black pepper
Granulated garlic
Cayenne pepper

I did them in the MAK for a couple of hours on "smoke" then moved the temp to 250F until the IT was 170F

Finished

[deb415611]

Nice FL,  I need to try that salt lick clone.   

[SnellySmokesEm]

Nice FLBR!  I'll be right over!

[squirtthecat]

Whooooo, nice!

[SL2010]

i think that thighs do a better job in the smoker then any other part of the bird you did a awesome job on them

[SnellySmokesEm]

I prefer dark meat over white as well.

[SL2010]

it holds the flavor better and is a hell of alot cheaper there is times round here that you can get leg quarters for 20 cents a pound

[KyNola]

Instead of McChicken nuggets, you made MAKchicken thighs!  Those look very tasty Randy. CookinPellets Perfect Mix?

[FLBentRider]

Instead of McChicken nuggets, you made MAKchicken thighs!  Those look very tasty Randy. CookinPellets Perfect Mix?

Cookinpellets 100% Hickory. I'll admit that I would have used PM, but this bag was open and available...

That salt lick has some kick. Especially when you are not shy in the application.

Next time I'll use the skinless thighs with the bones still in. The boneless ones take up too much grill space.

[SouthernSmoked]

Dang Randy, that looks awesome!!

I ordered some CT from Yard and Pool on Friday, hoping to have by Wednesday or Thursday.

Will have to give this a try!!