Muebe's post
here inspired me to try something similar with boneless skinless thighs.
Preheat your pit to 275° (10/60 for Fast Eddy PG owners ).
Rub both sides of the thighs with Savor Spices' Mo-Rockin' Chicken. Let them sit for a day in the refrigerator.
Sprinkle both sides of the bacon with Savor Spices' Super Pig.
![](http://i448.photobucket.com/albums/qq206/pmillen/Bacon.jpg)
Roll the thighs and wrap them with the bacon.
![](http://i448.photobucket.com/albums/qq206/pmillen/Wrapped.jpg)
Cook them for an hour and then raise the temperature to 375° to finish and crisp up the bacon.
Pull them at your chosen IT and when the bacon is to your liking, maybe another half hour.
![](http://i448.photobucket.com/albums/qq206/pmillen/Ready%20To%20Eat.jpg)
As usual, muebe's recipes are spot-on.