chicken thighs Archives - Life's A Tomato

I have been smoking all sorts of meats for years. But for some reason, chicken thighs never made it onto my list of things to smoke. I was jonesin’ for a BBQ chicken sandwich.

Now normally, I’d smoke a boneless chicken breast that I had brined (to keep it moist and tender) and shred or chop it. But since I’ve been on a chicken thigh kick lately, and had a freezer full of thighs from the last time they went on sale, I decided on smoked chicken thighs. And boy I could not have been happier.

Perfect Juicy Tender Chicken

After just a few hours on my Weber smoker, these smoked chicken thighs were done. Super juicy and tender, I knew I was in for a treat. It didn’t take long to remove the skin and separate the meat from the bones. Smoked thigh meat is perfect on BBQ sandwiches or nachos or pizzas.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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5 from 1 vote

Smoked Chicken Thighs

I’ve been on a chicken thigh kick lately, so I decided to smoke a big batch. And boy I could not have been happier.

Course Main

Cuisine American

Keyword chicken thighs, smoked

Prep Time 3 15

Cook Time 2

Total Time 5 15

Servings pounds

Calories 2128kcal

Author Mike

Ingredients

6 pounds chicken thighs bone in, skin on

For the brine

½ gallon water
½ cup kosher salt
½ cup dark brown sugar
¼ cup hot sauce

For the rub

Prepared yellow mustard
Your favorite BBQ rub I used my basic BBQ rub

Instructions

Trim any excess fat from the thighs. Place them in a large (large enough to hold the chicken and brine) resealable container.
Add the brine. Stir gently to make sure the chicken is all exposed to the brine.
Seal and refrigerate for 3 hours.
Remove the chicken from the brine (discard) and rinse with cold water.
Return the chicken to the (now dry) container.
Squirt the thighs with the mustard, turning to get all sides. Rub the mustard around and cover the thicken.
Sprinkle the chicken with the rub, making you sure you get it on all sides.
Fire up your smoker for cooking at 230 F. Use a nice fruit wood such as apple. For a stronger smoke flavor use hickory.
Add the chicken to the smoker and smoke until the internal temperature reaches 170 F, 2 to 2 1/12 hours.
Remove the chicken.
Discard the skin.
Pull the meat from the bones and chop or shred as desired.