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.
Servings 3 pounds
- 6 pounds chicken thighs bone in, skin on
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 hickory. 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.
Calories: 2128kcal | Carbohydrates: 39g | Protein: 147g | Fat: 151g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 889mg | Sodium: 20131mg | Potassium: 1941mg | Fiber: 1g | Sugar: 36g | Vitamin A: 740IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 7mg