Prep the Thighs: Pat dry the chicken thighs with paper towels. Trim any excess skin if needed. Place them on a clean plate.

Mix the Rub: In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper. Mix well until all the spices are evenly incorporated.

Rub-a-Dub: Sprinkle the rub mixture generously over both sides of the chicken thighs. Massage the rub into the meat to ensure it's coated thoroughly. Let the thighs rest while you prepare the smoker.

Fire Up the Smoker: Prepare your Big Green Egg for smoking by lighting the charcoal and bringing the temperature to around 250°F (120°C). Add a couple of wood chunks to the charcoal for that signature smoky flavor.

Place the Thighs: Once the smoker is at the right temperature and there's a gentle smoke coming out, place the chicken thighs on the grill grates, skin side up. Close the lid and let the smoking happen.

Let 'Em Smoke: Maintain a steady temperature of 250°F (120°C) for the next 1.5 to 2 hours. This slow cooking will infuse the meat with that smoky goodness and make it incredibly tender.

Crank Up the Heat: When the thighs are close to being done, around the 1.5 to 2-hour mark, crank up the temperature of the smoker to around 375°F (190°C).

Flip and Sear: Carefully flip the thighs so that the skin side is facing down. Let them sear for 5-10 minutes, or until the skin is crispy and golden-brown.

Check the Temperature: To make sure the chicken is cooked to perfection, use a meat thermometer to check the internal temperature. It should read 165°F (74°C) when inserted into the thickest part of the meat.

Serve and Enjoy: Remove the chicken thighs from the smoker and let them rest for a few minutes before serving. Arrange them on a platter with your choice of sides, whether it's buttery corn on the cob, zesty coleslaw, or even a sandwich with burger buns.