Chicken thighs make the ideal chicken cut for the smoker: bone-in, skin-on. This Smoked BBQ Chicken Thighs feature a buttery brine and a spicy rub, smoked to perfection with Hickory wood.
Ingredients
12-14 Chicken thighs
1 Cup of your favorite BBQ sauce
½ Pound butter
For Brine
4 Cups water
¼ Cup kosher salt
3 Tbsp brown sugar
1 Tbsp black pepper
For Rub
¼ Cup kosher salt
⅓ Cup brown sugar
2 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp dried parsley
1 Tbsp black pepper
Bradley Flavor Bisquettes – Hickory
Directions
- Dissolve together ingredients for the brine.
- Submerge chicken thighs in brine and leave covered in the fridge overnight, or a minimum of 4 hours.
- Remove from brine, rinse and pat dry.
- Mix together ingredients for rub.
- Coat chicken evenly in rub.
- Preheat smoker to 225°F with Bradley Hickory Flavor Bisquettes.
- Melt ½ lb of butter, and add remaining rub to an aluminum baking dish.
- Place chicken in the butter bath and smoke for 1½ hours.
- Remove the chicken from the butter bath.
- Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
- Serve warm with extra BBQ sauce.
Recipe by: Lena Clayton
