How Long to Cook Bone-In Skin-On Chicken Thighs (smoker, crispy skin) in the smoker
Specification: 8 bone-in skin-on chicken thighs (~3 lbs), dry-brined 12 hrs uncovered, rubbed with paprika-based BBQ rub, smoked over apple or cherry wood at higher smoker temp than typical low-and-slow
3-Step Execution Protocol
Preheat smoker to 275°F (135°C) — high enough to crisp skin, low enough for smoke penetration with your choice of wood. Prepare bone-in skin-on chicken thighs (smoker, crispy skin) (8 bone-in skin-on chicken thighs (~3 lbs), dry-brined 12 hrs uncovered, rubbed with paprika-based BBQ rub, smoked over apple or cherry wood at higher smoker temp than typical low-and-slow).
Cook for 75–90 mins. Do not flip; allow surface to develop undisturbed.
The skin is a burnished amber-mahogany and no longer bendy or rubbery when pinched with tongs; the thigh meat has visibly pulled back 1/4 inch from the exposed bone tip; probing perpendicular to the bone reads 175°F+. Confirm internal temperature reaches 175°F–185°F at the thigh joint — dark meat forgiveness zone. Rest for 10 minutes before serving.
USDA FSIS 165°F poultry safe minimum (thighs pulled at 175°F+ for connective tissue rendering — safe factor of ~10°F above minimum); skin-crisping requirement per Meathead Goldwyn "Amazing Ribs" chicken guide (below 275°F, skin renders too slowly). Tested on Traeger Pro 34 with cherry pellets.