So I don't have my smoker built yet but I was super antsy to get into the game already so I took some Chicken thighs out of the freezer and defrosted. I then put them in a simple salt brine with some pepper and honey to boot in it. My net was off so I couldn't get on here to ask for help. I took the small round hibachi I have and used a small amount of charcoal and put on the far side of the unit. I then took a few chunks of apple wood and put on and put lid on. The chicken sat in brine for about an hour and then was rinsed and dried. Ib used some simple seasoning for chicken I had and rubbed on bird.
They smoked for about 3 hours before they looked done and I pulled off and let rest. The issue I had was that it had a bit of a bitter taste and the skin was almost the color of burnt but not burnt. The meat was moist and fell apart easy but the skin and meat were both super salty. Where did I go wrong? I used about a 1/2 cup of pink sea salt to a big mixing bowl full of water. I didn't have any sauce cause the wife and I both wanted to taste nothing but the smoke and spices the first go around. I am not sure if it was the chicken spice I had or if it was my brine. Like i said didn't have net to be able to get online and ask for help or do search. I don't have pics either. I was wondering if maybe the bitter was that I put too much wood and didn't foil them after an hour or so. Any advice would be great and hoping I can finish getting the stuff for my smoker build.