Muffin pan chicken, it's the first time I tried it. It's what the competition BBQ guys do. There are a couple different ways to do it (i did the easiest) I just boned and cleaned up thighs, pulled the skin back but not off, to expose all the meat. Season both sides of the meat with your rub of choice and tuck them neatly into pan skin side up, season a little more and a pad off butter on top. Into the smoker @ 275-300 till 165. They cook in their own juice because of the muffin pan, then pull them out of the pan, sauce and back in the smoker on a rack or vessel of choice to set the sauce. There's lot of videos out there on how to do them. some do skin side down till 140 degrees them flip them over and they have a perfect shape. looks cool, tastes great.
