Chicken Thighs Bone in and skin on.
Removed skin but left bone in, mixed up 1/2 gallon of Jeff's Brine.
Three hours in the fridge.
Covered thighs with Mustard and Jeff's Texas Rub.
On then GMG for three hours @ 110'C (230'F) internal temp 170'F
30 minutes before the end, covered with Jeff's sauce.
Pulled off the smoker @ 170'F IT
let rest for 5 minutes, then pulled.
Fantastic tasting chicken!
Smokin Monkey 🇬🇧