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Smoked Chicken Thighs
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4.39 from 26 votes

Simple Brined and Smoked Chicken Thighs

These Chicken Thighs are brined and then smoked. The result is delicious and tasty! 
Course Chicken
Cuisine American
Keyword bbq chicken thighs, smoked chicken thighs, smoked chicken thighs recipe
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 12 thighs
Calories 225kcal
Author Nick

Equipment

Ingredients

Brine

  • 12 ounces can of beer
  • 6 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar

Rub

  • 3 Tbsp Nick's Poultry Rub link in notes

Instructions

  • Combine brine ingredients in a stock pot over medium high heat. Stir until brine just starts to boil and then remove from heat.
  • Once brine has cooled add chicken thighs and brine to a brine bucket.
  • After at least 12 hours in the brine, pull the chicken thighs out of the brine solution, pat them dry, and place them on a grilling rack. 
  • Once all the chicken thighs are dried, generously sprinkle the rub on all sides of each thigh
  • Get your smoker up to 180 degrees and place your chicken thighs inside.
  • After an hour at 180 degrees, turn the heat up to 350 and cook for an additional 45 minutes to an hour. During the last 20 minutes of the cook, brush each thigh with your favorite BBQ sauce.
  • The thighs are done when the internal temp of the thickest part of each thigh is at 165 degrees.

Notes

Getting the outside of the chicken thighs dry before going in the smoker will help the skin have better bite once the thighs are done being cooked.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 10g | Protein: 45g | Sodium: 4730mg | Sugar: 7g