1.  Rub both sides of the thighs with your favorite chicken rub.  I used Savor Spices' Mo-Rockin' Chicken. 
2.  Let them sit for a day in the refrigerator.
3.  Preheat your pit to 275°F.


4.  Sprinkle both sides of the bacon with your favorite bacon flavoring.  I used Savor Spices' Super Pig.


6.  Roll the thighs and wrap them with the bacon.
7.  Cook them for an hour and then raise the temperature to 375° to finish and crisp up the bacon.


8.  Pull them at your chosen IT and when the bacon is to your liking, maybe another half hour.

They look great, what would we do without bacon.

Perfectly cooked 

I'm not a big dark meat fan of chicken, but those sure look good.  Do you have to turn them to get the bacon evenly cooked on both sides?

Could you bone them and stuff them with something or would that affect the cook?

Could you bone them and stuff them with something or would that affect the cook?

These were boneless from Costco.  I sometimes stuff a jalapeño in the bone's vacancy.  I imagine you could put almost anything in there; shrimp, cheese, lobster, carrot...

Super Yummy!

Seems like I can never get any wrapped bacon to come out that well...must be a 500 thing with heat down!

I'm not a big dark meat fan of chicken, but those sure look good.  Do you have to turn them to get the bacon evenly cooked on both sides?

No, I just set them on the smoking grate.  Since I took them off with tongs I suppose that the bottom when being smoked is the bottom in the photograph, and probably the bottom when served.

The heat comes from the top in my pit but there wasn't an appreciable difference to the bottom.

Seems like I can never get any wrapped bacon to come out that well...must be a 500 thing with heat down!

I believe it has more to do with the bacon thickness. I've read (and it makes sense) that thicker bacon should be 'pre-heated' to make it more malleable.
Cold thick bacon on a skin lined chicken thigh is asking for problems.

This is what I do to hold shape.
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These are stuffed with cream cheese and jalapeños, wrapped with bacon butter on top.

Do you cook them in that pan the entire cook?  I tried making mini meatloafs once and thought it would have been better with a way for the grease to escape.

Do you cook them in that pan the entire cook?  I tried making mini meatloafs once and thought it would have been better with a way for the grease to escape.

I pull them after 1 hr they hold there shape, I then put sauce on.
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This is end result hope that helps. Malcom Reed has a video

makes sense, thanks...i did the same with the meatloafs

Do you cook them in that pan the entire cook?  I tried making mini meatloafs once and thought it would have been better with a way for the grease to escape.

I pull them after 1 hr they hold there shape, I then put sauce on.
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This is end result hope that helps. Malcom Reed has a video

I've been making these since Malcolm came out with the video.
Their great.