Would love more details, when you have the chance!Lee
Actually Myron calls them "Cup Cake Thighs", but his photo shows a muffin pan. The first time I made them, I used an aluminum cup cake pan. Not knowing how much we'd like them. I still use aluminum for the "water" pan and tray, but have made the actual "muffin Tin" from a standard cup cake pan. You have to drill/poke holes in each of the pan "cups". I used a 1/8" drill bit and made 4, evenly (more or less) spaced holes in each "cup". This pan sits inside the aluminum pan, leaving a space underneath for liquid. I haven't found an actual baking ware pan that the cup cake pan will fit into, that is deep enough.
The chicken thighs get each bone end snipped off with kitchen shears, the excess fat is removed and the skin is trimmed to just cover the top side, like a turtle shell. The trimmed bone allows you to form a nice, tight "package" of the thigh that will fit in the cups. I try to make sure the thighs are of a consistent size for even cooking. I usually have to buy a couple family packs to get enough thighs of the same size. Just before prepping the chicken, I bring the Egg up to 300F, indirect by using the plate setter. Right before the chicken goes on, I drop several cherry chunks on the coals, put the grate in and wait till that sweet, thin blue smoke is coming out of the daisy wheel vents. Never, ever soak the chunks! That leads to nasty, acrid, white smoke. The thighs get generously sprinkled with the rub on both sides and placed skin side down in the cups. There is no "marinading" time. The pan goes on the Egg, chicken stock goes in the pan (I pre-measured the level so it doesn't get into the cups), the tin goes in the pan and the dome is closed. They go for 1-1/2 hours. The pan, with the tin gets remove, the thighs get sprinkled with S&P, flipped in the cups so the skin is up and returned to the Egg for another 45 minutes. Now they are removed from the tin and placed skin side up on the tray, spread out as in my picture, slathered generously with the sauce/glaze and returned to the Egg for another 30 minutes. The cooking times are relative and you have to use an instant read to determine doneness. I check the glazed thighs every 10 minutes to make sure it is thick but not burning. Remember this isn't a Bobby Flay thing where burnt skin is "just what you're looking for".