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Those are some good looking thighs.

Smoked indirect at 275 with some apple wood chunks to internal temp of 150 then sauced the thighs and finished to internal of 165. Cooked in two batches. I like to make enough to eat on for a few days and we don't mind leftovers at all here. 
The sauce was a throw together of some Sweet Baby Ray's, Apple Barn Apple Butter BBQ Sauce, a tablespoon of local honey and a few drops of hot sauce. Thanks for looking.



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