I will be attempting to smoke chicken thighs on Sunday. I will be making my own bacon bourbon bbq sauce to put on them. I have bone in skin on chicken thighs.
Should I let these sit in a brine for a few hours first or will they stay juicy enough? I want to smoke them at 300 until they get to around 165 and then let them sit on the counter until getting to 170 or 175.
At what point should I add the bbq sauce? When they are close to being done? I will also add some as they are being taken out.