I just did a bunch of chicken thighs yesterday. Used a couple different seasonings. I put a temp probe in a large piece and it took about 2-2.5 hours (at about 300 degrees). Oh my are they good!! And cheap. Wife found flats of 8-10 pieces for $3.50. This time I put a tin of peach juice where the heat comes into the chamber to humidify. Mulberry and apple for heat and flavor.
Chicken thighs or breasts? Breasts are better wrapped in bacon to keep them moist. Maybe just a piece or 2 of hickory with mulberry. Hickory works good with pork butter too.
