Description
This beginner smoked meats platter is an easy, flavorful way to learn smoker cooking with chicken thighs, smoked sausage, and a simple barbecue rub. It uses steady low heat, mild wood, and practical timing so new cooks can build confidence while making a juicy, smoky dinner.
Ingredients
2 pounds bone-in chicken thighs
1 pound smoked sausage links or fresh sausage links
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons brown sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper, optional
1/2 cup barbecue sauce, optional for brushing
Apple wood, cherry wood, or oak wood chunks or pellets
Instructions
1. Preheat the smoker to 250°F and add apple, cherry, or oak wood according to your smoker’s instructions.
2. Pat the chicken thighs dry with paper towels, then rub them with olive oil.
3. Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne in a small bowl.
4. Season the chicken thighs generously on all sides with the dry rub.
5. Place the chicken thighs skin-side up on the smoker grates and close the lid.
6. Smoke the chicken for 90 minutes, then add the sausage links to the smoker.
7. Continue cooking until the chicken reaches 175°F in the thickest part and the sausage reaches 160°F.
8. Brush the chicken lightly with barbecue sauce during the final 10 minutes if you want a sticky finish.
9. Remove the meats from the smoker and rest them for 10 minutes before slicing or serving.
10. Serve with potato salad, coleslaw, baked beans, cornbread, or roasted vegetables.
Notes
Use a meat thermometer for the safest and juiciest results.
Chicken thighs stay tender at 175°F because they contain more fat than chicken breast.
For milder flavor, use apple or cherry wood.
For stronger barbecue flavor, use oak or hickory.
Avoid heavy white smoke because it can make the meat taste bitter.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of broth or barbecue sauce to keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 465
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 145 mg