Choose thighs that are about the same size and weight when purchasing them at the store or butchers. This will ensure you will not have to worry whether they will cook evenly or be ready at the same time.
When preparing for smoking, you want to remove any fat under the skin. Gently pull back the skin in one direction so that one side is still attached to the flesh. Using a sharp knife, cut off any fat pockets you may find and discard. Place the skin back over the meat.
Mix the ingredients for the dry rub. You can use it to flavor the chicken before smoking. In this case, let the chicken rest for about 2 hours before smoking.
Mix the sauce ingredients. Set aside about a half cup to put in the sauce later. Pour marinade into a large baggie, add chicken thighs, seal, and chill for about 4 hours. A good idea is to place the bag with the chicken in a bowl in case of a leak. Smoke the thighs for about 2 to 2 1/2 hours. Brush remaining sauce to meat before serving.
After brining pat the chicken dry and place a pat of margarine or butter, underneath the skin as well as on top.
Smoke the chicken until it reaches an internal temperature of 175F.
At this point, you have a couple of choices. You can place on a grill for about 10 minutes on high, or put in the oven on broil for about 4-6 minutes. These methods prevent the skin from being rubbery or like leather when biting into the thigh.