1. Place the chicken thighs in a 1-gallon zip-lock bag and pour in 11/2 cups of the Italian dressing. Seal the bag and place it in a pan in case it leaks. Refrigerate a minimum of 4 hours or overnight (recommended).
2. Set a grill/smoker to 275°F.
3. Place the chicken thighs on the middle rack of the grill/smoker, skin-side down, and sprinkle with the rub/seasoning to taste. Cook for 2 hours, or until the internal temperature reaches 160°F. Every 30 minutes, brush the thighs with some of the remaining Italian dressing.
4. Pull the chicken thighs off the grill/smoker and let rest for 10 minutes. Turn the grill to 500°F or high heat.
5. Place the thighs skin-side up over direct heat and sear for 5 minutes, then flip and sear for 5 minutes more, until the skin is crisp and the internal temperature reaches 180°F.
6. Pull and let rest for 5 minutes, then enjoy!
