BBQ Cupcake Chicken

Ingredients: 
 
 12 boneless, skin-on chicken thighs 
 1 / 4  cup BBQ rub 
 1  1 / 2 sticks (6 oz.) butter 
 2 cups BBQ sauce 
 
 Instructions: 
 
 Generously rub the chicken thighs with your favorite rub, coating them thoroughly. Place the thighs on a plate, cover with plastic-wrap, and refrigerate for up to 3 hours. Let the thighs come up to room temperature before smoking. 
 Working one at a time, roll a thigh into a ball and place it skin down in one cup of a disposable aluminum muffin tin. It will be a tight squeeze, so press it in as far as you can. Repeat with the rest of the chicken thighs. 
 Place a pat of butter on top of each chicken thigh and set the tin in the smoker, uncovered. The smoker should be set to 250 o F 
 After 90 minutes, carefully remove the muffin tin and use tongs to carefully turn each of the thighs so the skin is facing up. Return to the smoker for 45-60 minutes, until the thighs reach 165 o F on a meat thermometer. 
 Remove from the smoker, place on a serving platter, and let rest 5 minutes.