Start by brushing melted butter all over the thighs. Season them well with Myron Mixon Hot Rub or your rub of choice.
Season the thighs well with your favorite BBQ rub.
Brush on sauce. Slow-smoke at 225 degrees until the internal temperature of the thigh reaches 150 degrees, about an hour, brushing on more sauce over the cooking time.
After smoking the thighs, move them to an aluminum pan and pour in a beer or some stock.
Put the thighs in an aluminum pan. Pour in a beer or 12 ounces of stock. Cover the pan tightly with foil and return to the grill. Cook for another 2 hours or until the turkey is fork tender. Uncover the pan and brush on a final layer of sauce, then grill, uncovered, for an additional 30 minutes.
The braising process tenderizes the tough thigh meat.
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