This new adventure was my first at chicken. The rub was a bit spicy for most of the fam, but I liked it. I will cut down some of the heat the next time. I used the freshest boneless skinless chicken thighs I could find. I use an MES30. In the water tray, I put beer... a nice pale ale. Bird Rub: 1/2 cup brown sugar 1/2 cup paprika 6 tablespoons sea salt, freshly ground 2 tablespoons black pepper 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons chili powder 2 tablespoons cayenne pepper 2 tablespoons sage 2 tablespoons sweet mesquite seasoning 1 teaspoon basil I smoked for about 3.5 hours to an internal of 163. I then put it in a broiler for about 6 or 7 minutes to an internal temperature of 170. I will cut the heat spices down some next time to make it more palatable to the wife, in-laws and kiddos. The chicken came out great. The broiler was just to dry it out some and speed it along. The smoke was great. I used half apple wood and half pecan. There are two versions in the pictures. One with just the rub and one with rub and sauce. The round dish is just the dry rubbed chicken and the rectangle dish is the dry rub that has also been sauced. Both were good. The dry rubbed chicken left over will be tomorrow's fajitas.