• 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 chicken.
• Sprinkle the chicken with the rub, making 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.

For the brine

• Combine all ingredients. Stir until the salt and sugar are dissolved.