BBQ Smoked Chicken Thighs
These beautiful smoked chicken thighs are brined, rubbed, and then cooked low and slow to produce the ultimate cut of succulent, slow-smoked meat.
Servings: 4
Ingredients
- 2 lbs chicken thighs with bones and skin still on
For the BBQ rub:
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1 tbsp thyme
- 2 tbsp garlic powder
- 2 tbsp cumin
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
For the brine:
- 1 gallon water
- 1 cup kosher salt
Instructions
- Starting with the brine, fill a tub with one gallon of water. Add 1 cup of coarse salt, and stir in until fully dissolved.
- Place chicken thighs in water, ensuring that the meat is fully submerged. Place lid on tub.
- Transfer to refrigerator and leave for one hour.
- Remove thighs from brine and pat down with paper towels. Transfer to drying racks or to dry paper towel surface.
- Start up smoker and aim for cooking temperature of 225°F (107°C).
- While smoker heats up, make the rub by mixing all rub ingredients in a bowl. Combine thoroughly and then apply to thighs. Apply generously and aim to work into all areas of the chicken skin.
- Transfer thighs to smoker and close door/lid. Cooks for 2 hours at 225°F, or until the thickest part of the thigh has reached an internal temperature of 165°F (74°C).
- Remove thighs from smoker and place on cooking surface. Apply BBQ sauce to thighs by either dunking them, or using a bbq brush to apply it.
- Put thighs back in smoker and cook for a further 10-15 minutes.
- Remove thighs from smoker and allow to cool for 5-10 minutes.