smoker ChartsDATASHEET // CT-SM-047
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Boneless, Skinless) in the smoker
Specification: Boneless, skinless chicken thighs seasoned with sweet heat dry rub, smoked over pecan wood
Target Temp
275°F (135°C)
Indirect Smoke
Total Time
50–65 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C) internal for shredded or sliced meat
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 275°F (135°C) with your choice of wood. Prepare chicken thighs (boneless, skinless) (Boneless, skinless chicken thighs seasoned with sweet heat dry rub, smoked over pecan wood). Spray lightly with high-smoke-point oil.
2
Cook
Cook for 50–65 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Reddish-bronze glaze on exterior, clear running juices, center hits 175°F with tender pull. Confirm internal temperature reaches 175°F (79°C) internal for shredded or sliced meat. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 165°F minimum poultry guideline (175°F targeted for dark meat); Traeger Pellet Smoker Thigh Guide.
Pro Tip: Because they have no skin to protect them, mist boneless thighs with apple cider vinegar every 20 minutes to keep them moist.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)