Smoked BBQ Chicken Thighs

Season with salt and pepper.

Cook at 225°F until internal temp is around 150°F.

Increase temp to 325°F to crisp up the skin.

Make sauce by mixing BBQ sauce and ACV until desired consistency.

When internal temp is around 180°F, cover thighs with sauce (easiest method is to dunk and flip thighs).

Continue cooking. When thighs have a nice sticky glaze, they are done.