Sorry, im sure some of you were hoping to see a picture of me in a speedo, but, its chicken thighs instead. My wife is pregnant and she said to me the other day, im craving your smoked chicken. So i didnt argue with that! I mixed up my brine, soaked a bunch of thighs and threw them in the smoker. I did 10 thighs (had my parents over too) soaked them in my poultry brine over night, consisting of water, vinegar, salt, thyme, garlic powder, onion powder, cajun seasoning, and brown sugar. Pulled them out and rinsed them off real quick. Sprinkled some grille mates poultry rub under the skin and on the outside. Fired up the smoke with some hickory and tossed those puppies in there for about 2 1/2 hours, thats what it took to get them up to 165*+. I ran the smoker at about 250*. I also spritzed them with apple juice a couple times.These have to be the best chicken peices that ive ever done. I adjusted my brine recipe a little by adding in the vinegar and thyme. Also when i put these in the smoker i put them in with the skin face down, i think that held all the juices in. These things were so juicy and there was not that much liquid in my drip pan, and with 10 peices in there i figured there would be quite a bit, but it all ended up staying in the chicken. Best Ones Yet!
Get ready to drool!
10 thighs ready!
In the brine for a overnight bath
Rinsed, Dried, and Rubbed Down
Into the smoker
2 1/2 Hours Later, Ready For The Table!