Smoked Chicken Thighs

Ingredients

• BRINE
• 4 cups Water
• 2 cups Apple Juice or Apple Wine
• 1 can of Sprite
• 1/2 C Kosher/Sea salt
• 1 T Pepper
• RUB
• 2 tablespoons non-iodized salt (I used regular salt)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Package of ten chicken thighs with bone/skin
• 2 cups Barbecue Sauce

Instructions

1. Mix brine ingredients and place thawed chicken thighs in the brine for 1-3 hours. Rinse the chicken and save the brine for the steam pan.
2. Add the brine to the steam smoker and heat for one hour. While this is heating, rub the chicken on both sides.
3. Place on smoker skin side up for 4 hours (tested in 70 degree outside temp).
4. Open the smoker and either dip the chicken in barbecue sauce or simply douse the top of the chicken in sauce. Smoke 30 more minutes to gel the sauce.