Gonna try brining my chicken thighs for first time and a few questions for you pro's out there...
1.) the thghs have skin on them...do I need to remove the skin?
2.) someone said to add sea salt and water, make sure they are all submerged, then put back in the fridge for 6-8 hours before smoking? Is that fairly accurate?
3.) Is chicken worth injecting with worcester or something else after brining? Or should I just slap some butter on and my rub?
Finally, looks like 160 is the temp to shoot for or about 2 hours at 275 degrees? Will the thermometer take an accurate temperature reading in chicken thighs?
Thanks for the help fellas...and helping a noob.
Appreciate the great advice I always get here...