Chicken Thighs

Smoked Chicken Thighs

Brine;

1. 1 cup Apple Juice
2. 1 cup Sprite
3. 1 cup water
4. 1/2 cup kosher salt
5. 1 tsp pepper

Rub;

1. 1 tbs pepper
2. 1 tbs paprika
3. 1 tbs garlic powder

Sauce; (didn't have time to make one this time, so i used Kinder Mild sauce)

Directions;

Chicken w/ toothpicks

1. Prepare enough brine to cover meat completely. 
2. put meat in brine (either in zip lock bag, or tupperware) for at least 30 min and no more than 2 hours. Do it for as full 2hrs if possible. 
3. Remove from Brine and rinse
4. Trim off excess fat and skin
5. Roll flats under chicken stretching the skin and use tooth picks to secure in this position. Make 1 tight round mass so it will cook evenly.
6. Lightly dust bottom and top of chicken with rub
7. Put on smoker at 275* with apple wood. Smoke for 1.5 hrs or until 150 internal temp.
8. Move chicken to colander and pour sauce over chicken. Do it one or two at a time.
1. Colander will allow excess sauce to drip off
9. Put back on smoker for 15 - 20 minutes to allow sauce to tack up and get some smoke flavor, and internal temp reach 160* (USDA minimum safe temp)
10. Remove from smoker and serve. 

mmmmmmmmmm!!!!!

Sauced and Cooked