Smoked Chicken Thighs
The tenderest and most flavorful part of the chicken gets infused with smoke flavor. Here you'll find the full recipe for brining and smoking chicken thighs.
Ingredients
- 2½ pounds chicken thighs skin on and bone in
- 6 cups water
- 6 Tablespoons salt for the brine
- 4 Tablespoons brown sugar light or dark brown
- ½ teaspoon salt for the seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper recommend coarsley ground
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper optional, but recommended
Instructions
- Make the brine by dissolving the 6 Tablespoons salt and the brown sugar in water.
- Submerge the chicken in the brine. If needed a heavy plate can be set on top of the chicken to keep it totally submerged.
- Refrigerate for 8-24 hours.
- Mix the remaining ingredients to make the seasoning blend.
- When the chicken has brined removed it and pat dry. Coat on both sides with the seasoning blend.
- Cook on a smoker for two to two and a half hours, maintaining the heat of the smoker to as close to 225 degrees as possible. Remove chicken when internal temperature is between 175 and 185 degrees. Let rest 5-10 minutes before serving.
Notes
- Fragrant wood such as apple or hickory should be used in smoker for optimal smoke flavor.
- This recipe will work for between 2 and 3 pounds of chicken thighs.
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