These Juicy Drum Smoked Chicken Thighs are packed with flavor, seasoned simply with BBQ rub, and slow-smoked over applewood or cherry for that perfect bite. Cooked low and slow on a drum smoker, the thighs stay tender and moist with crispy, golden skin. Great for weekend grilling or impressing guests at your next BBQ.
6–8 bone-in, skin-on chicken thighs
2 tbsp olive oil
2 tbsp your favorite BBQ rub (sweet & smoky style recommended)
1 tsp kosher salt
1 tsp black pepper
Optional: cayenne or smoked paprika for heat
Wood chunks or chips: applewood or cherry preferred for sweet smoke flavor
6–8 bone-in, skin-on chicken thighs
2 tbsp olive oil
2 tbsp your favorite BBQ rub (sweet & smoky style recommended)
1 tsp kosher salt
1 tsp black pepper
Optional: cayenne or smoked paprika for heat
Wood chunks or chips: applewood or cherry preferred for sweet smoke flavor
Pat thighs dry with paper towels.
Rub with olive oil to help seasoning stick.
Generously season both sides with BBQ rub, salt, and pepper.
Let rest at room temp for 20 minutes while the smoker comes to temp.
Light charcoal and get your smoker to a steady 275°F (135°C).
Add apple or cherry wood chunks for smoke flavor.
Place a heat deflector for more even cooking if desired.
Place chicken thighs skin-side up directly on the top grate.
Close the lid and let them smoke for 45 minutes.
Check internal temp at 45 min — you're aiming for 165°F in the thickest part.
If skin isn’t crispy, raise temp to 325–350°F for the last 15–20 minutes.
Or sear directly over coals for 1–2 minutes per side using a grate flip.
Let chicken rest for 5–10 minutes.
Serve with your favorite sides like smoked mac & cheese or grilled corn.
