Preheat your smoker to 225 degrees Fahrenheit. Add the smoking wood chips according to the manufacturer’s instructions.
In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to make the rub.
Pat the chicken thighs dry and rub them with a bit of olive oil. Then, apply the spice mixture generously all over the thighs.
Once the smoker is ready, place the chicken thighs on the grill grate. Close the smoker lid, and cook for approximately 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the smoker and let it rest for 10 minutes to allow the juices to redistribute.
Serve as desired with your choice of side dishes.
Notes
Ensure your smoker maintains a steady temperature around 225 degrees Fahrenheit to cook the chicken evenly.
Don't rush the cooking process; allowing the chicken to cook slowly ensures a tender result.
Monitor the chicken’s internal temperature; it should reach 165 degrees Fahrenheit for safe consumption.
Let the chicken rest for 10 minutes after smoking to retain juices and flavor.
Experiment with different wood chip types for unique flavor profiles.