Remove the chicken thighs from the refrigerator, place them on a parchment-lined baking sheet, and pat them dry with paper towels.

In a small bowl, combine the rub ingredients exactly as listed: 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1/4 teaspoon ground cloves or cardamom, and 1/4 teaspoon cayenne pepper.

Rub the mixture evenly over all surfaces of the thighs, working some of the rub underneath the skin where possible. Let the rubbed thighs sit at room temperature for 30 minutes while you prepare the smoker.

Prepare and light your charcoal/pellets according to your smoker’s instructions. Add the wood chips or chunks to the charcoal (mixing them in) before or as you light the fuel. Adjust vents and fuel so the smoker stabilizes at 225°F. It’s acceptable if the smoker runs a bit hotter, but do not cook lower than 225°F to avoid rubbery skin.

While the smoker comes up to temperature, heat the sauce: combine 1/3 cup Homemade Barbecue Sauce (or your favorite store-bought BBQ sauce) and 2 tablespoons unsalted butter in a small saucepan or heatproof bowl. Warm and stir until the butter is fully melted; keep the sauce warm or at room temperature until needed.

Place the chicken thighs on the smoker grates skin-side up. Use an instant-read thermometer and insert it into the thickest part of a thigh without touching bone.

Smoke the thighs until the internal temperature reaches about 150°F, then baste all over with the warmed barbecue sauce and butter mixture. Continue smoking until the internal temperature reaches 165°F. Total smoking time will vary (approximately 45 minutes to 1 hour 15 minutes depending on thigh size and smoker consistency); smoke to temperature, not to clock time.

Remove the thighs from the smoker when they register 165°F, tent loosely with foil, and let rest for 10 minutes before serving.

If you prefer crisper skin, briefly place the rested thighs under an oven broiler for a few minutes just before serving.