Whenever you trim chicken for the grill or smoker, make sure that you leave enough skin. As you grill or smoke chicken the skin tends to draw up considerably. How much actually depends on how hot you cook it. Trim thighs with about 1/4 inch skin overlapping on all sides.

I always make sure that I get most of the fat around the meat.

Here is the way I typically trim chicken thighs for competition. I call it the "brownie cut" They are perfectly square now, but as they cook they will render to a nice presentation.

Next, if you want, place the chicken in a Ziploc bag and pour in your favorite marinade or brine. This will add flavor and keep the chicken moist during the cook.

Season liberally on both side. This will ensure a nice crust on the skin as well as add great flavor. I used Buttrub seasoning for this chicken.

Prepare your smoker or grill anywhere from 250* to higher. I have prepared a very hot fire in the Big Green Egg by first allowing it to reach 550*. I then put the platesetter over the fire to shield the flames from scorching the meat. This allows the skin to crisp as well as helping the meat retain it's original size, something an ordinary grill cannot do. To cook this chicken I hover around 400*.

I added about three small pieces of hickory to add smoker flavor.

About half way into the cook (20 minutes).

Always use a instant read thermometer. It is your best friend in BBQ. This is a digital thermo made by Thermoworks. It reads internal temps in 4 seconds, definitely helpful when you are trying to retain cooker heat. Looks like these are ready for saucing.

When you sauce your chicken at a very high heat, apply during the last 5 minutes of the cook. Most sauces have high sugar content and will scorch very easily.

Ready to eat with your favorite sides.