Here are the basic techniques for making big mess of smoked chicken thighs.
1. You can get good chicken thighs from any local grocery store. I buy a couple of packages, depending on how many people I am serving.
2. Prepare a batch of brine by combining 1/2 cup of kosher salt in 1/2 gallon of water. You can add some other spices to the brine if you wish. I add some garlic and poultry seasooning. Soak the thighs in the brine for at least an hour.
3. Spray your thighs with cooking spray, this will make the skin come out crispy. Then apply a good coat of your favorite rub.
4. Prepare your smoker and get the fire up to at least 300° F. I only use apple wood to smoke chicken. I like the mild flavor with poultry. Place them on the smoker skin side up. Chicken will cook faster at high temp and will not affect the tenderness. I usually cook them for 2 hours, but you can monitor the temp. Take them off when they reach 180 - 190° F.
5. Take the thighs off and let them rest for 10 min. Slather them with sauce or serve them plain. They are great!
6. For a spicy twist, substitute hot wing spice coating for the rub. Tastes even better than hot wings!
