Simple Brined and Smoked Chicken Thighs
These Chicken Thighs are brined and then smoked. The result is delicious and tasty!
Servings 6
Calories 240kcal
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
- Place Chicken Thighs in a briner bucket and add brine ingredients
- Swirl everything around a few times and then add the lid and place it in the fridge overnight. I can hear you telling me I should have warmed the brine first to let everything adequately dissolve. I know that. I don't care. This still tastes delicious. Our goal here is simplicity! If you want to, you can warm the brine solution on a stove to make sure everything is dissolved, and then cool it, before adding it to your 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, you could brush each thigh with your favorite BBQ sauce, but it's not necessary.
- The thighs are done when the internal temp of the thickest part of each thigh is at 165 degrees.
Nutrition
Calories: 240kcal