Makes 12 appetizer or 6 main-course servings
INGREDIENTS
- 12 medium boneless skinless chicken thighs
- Smith and Son's Original Rub
- 3¼ cups chicken broth
For the Brine:
- 1 Gallon Water
- 1 Cup Sugar
- 1 Cup Salt
DIRECTIONS
- Brine the chicken in a container for 4 hours.
- Heat a smoker to 325°F.
- Put a light layer of Rub on both sides of the thighs and put them in a pan.
- Put the chicken broth in the pan about halfway up the thigh.
- Place in the smoker uncovered until the chicken reaches 190 degrees internal temp.
- Let rest for 15 minutes and pull the chicken.
- Serve with BBQ Sauce or on a bun.