Stir together in a bowl the mayonnaise, apple cider vinegar, Worcestershire, garlic powder, and onion powder.
Add hot sauce, salt, and white pepper to taste.
Thin the white BBQ sauce to your desired consistancy with some apple juice.
Trim excess fat and skin from chicken thighs so they are shaped like little pillows.
Lay skin side down on the cutting board and apply a medium coat of chicken rub.
Flip the chicken over and arrange the thighs so the skin is nicely tucked under.
Sprinkle the top of the chicken with a coat of chicken rub.
Place the 8 seasoned thighs in a half foil pan and leave in the fridge for 1 hour.
Preheat a smoker to 375 degrees F (135 degrees C). Add a piece of pecan wood into the hot coals just before use.
Remove thighs from the fridge then put the cold pan straight into the prehead smoker.
Cook the chicken in the foil pan uncovered for 1 hour or until the crust sets on the chicken; about 45 to 60 minutes.
Place a piece of unsalted butter carefully on top of each thigh.
Wrap the foil pan tightly with a piece of foil. Cook covered for another 50-60 minutes. Tip: Take a peek at 50 minutes to see if the chicken skin is tender and the internal temp is beyond 185 degrees F (85 degrees C).
Remove the foil pan with the chicken from the pit and vent once the skin is tender.
Let the chicken rest for about 10 minutes then dip the entire thigh into the white BBQ sauce to completely coat the thigh. The residual heat from the thighs will set the sauce.
Serve with your favorite barbecue side such as baked beans.