In this video I’m cooking up one of my favorite things to do on the smoker: smoked BBQ chicken thighs on my Pit Boss pellet grill. I’m using boneless chicken thighs, keeping it super simple with no binder at all—just rub, smoke, and sauce. I season them all over, load them onto my chicken grate (I love having it because it makes life a lot easier), then run the Pit Boss at 275°F for a slower cook and a little extra smoke flavor. My game plan is straightforward: let the thighs ride until they hit about 150–155°F internal, then I flip and sauce both sides with Killer Hogs BBQ sauce. After that, they go back on until they hit 165°F internal and they’re ready to pull. This cook took me about 2 1/2 hours at 275°F, which is longer than my usual 325°F method (normally around an hour and a half), so I talk about checking temps—especially watching the bigger pieces since they take the longest. If it’s your first time at this temp, check them about every hour because grills can run different and even the outside heat can push temps up.