Smoked Chicken Thighs

Adapted from

12 chicken thighs
2 tbsp clarified butter
2 tsp paprika
1 tbsp chili powder
1 tbsp thyme
1 tbsp garlic powder
1 tbsp cayenne
1 tbsp salt
2 tbsp black pepper

Take clarified butter, melt it down, and rub or brush each thigh thoroughly with it. Mix all of your spices together and coat all thighs well. Place your thighs skin side down on a smoker cooking indirect at 225 degrees. Indirect is where the food is not directly over the heat source. I used hickory chips(about 1/4 bag, soaked) and charcoal to smoke the chicken. I smoked the chicken 1 1/2 hours on the smoker(only turning once) then cooked in the oven 1 1/2 hours at 225 degrees. Enjoy!