Remove skin from thighs, snip knuckles from bones and remove any excess fat.
Add Jeff's original rub to chicken thighs on top and bottom. Refrigerate overnight if you like or get right on with it.
Replace skin on to chicken thighs.
Put chicken skin side down into special, pre-drilled muffin pan.
Place the muffin pan onto a cookie sheet filled with ¼ inch of chicken broth and smoke cook at 275 for 1.5 hours.
Flip chicken over in muffin pan to skin side up, add some seasoning and smoke cook at 275 for another 45 minutes.
Remove chicken from muffin pan and place skin side up onto cookie sheet.
Sauce top and sides and smoke cook at 275 for an additional 30 minutes to let the sauce caramelize or until the internal temperature reaches 175℉.