I thought up this recipe while thinking about something new to try instead of the same old (delicious) ribs and tenderloin. I bought a package of skinless, boneless thighs. My plan is to brine them overnight with some rosemary, garlic and thyme in the brine. Tomorrow I am going to stuff them with onion and cheese and then wrap them in bacon and smoke them. My question is what temp should I be looking for in the thighs? Also is there anything wrong with my plan that I can't see? Thanks all.