I'm going to smoke some chicken thighs, this weekend, and I'm thinking about soaking them in brine. I've never done this, so any suggestions? I'm only going to be smoking enough for two people, if that helps.
Make sure you share what it is and how it worked. The whole idea of a forum is building a knowledge base. That way, others can benefit from your experience. And you'll be immortalized on the interwebs :)
Here's the finished product. Unfortunately, I had to finish them up in the oven. It was really windy, today, so my smoker was having trouble keeping the right temp. They sure were good, though. I made some white BBQ sauce, and it was pretty darn tasty.
I substituted the molasses with fresh clover honey, marinated boneless skinless thighs for 4 hours and then smoked them for 1hr 45 min @ 275 degrees. I used a combo of hickory and apple chips....they turned out PERFECT! :yahoo: