Here are the dedicated tin and pan.
The tin which I have drilled holes in each cup.
This is what I do to prep the thighs. Cut the "knuckle" off each end of the bone and trim the excess skin. Now you have a nice rounded thigh.
Thighs dusted with rub on skin side.
Thighs in tin and dusted with rub on the underside.
I set up the Egg with Royal Oak lump, layering cherry chunks in the mix. Brought the Egg, with plate setter and rack to 300F.
The finished thighs.
The initial cooking time, skin side down was 1 hour and 15 minutes. The thighs were then turned skin side up for about 45 minutes. They were removed to a 13" x 9" cookie sheet, glazed with the blackberry sauce, which is a combination of two other sauces, honey, pure maple syrup and some other ingredients, then another 20 minutes on the Egg.