1CupBoiling Water (to Dissolve the brown sugar and salt)
3/4CupApple Cider or Apple Juice
1/4CupApple Cider Vinegar
1/4CupSoy Sauce or Gluten-Free Soy Sauce
1TbspCoarse Kosher Salt
1TspBlack Pepper
Seasoning Rub
2TspPaprika
2TspGarlic Powder
2TspOnion Powder
1TspGround Black Pepper
1/2TspCayenne Pepper
1/2TspSalt
Olive Oil
Instructions
Add all brine ingredients to a medium-size bowl. All the mixture to cool to room temperature.
Add the chicken thighs to a large zipper bag, and pour the brine over the chicken thighs. Seal and place in the fridge for up to 24 hours.
Combine all the dry rub seasoning ingredients into a mixing bowl.
Remove the chicken thighs from the brine and pat dry.
Trim off any excess fat from the chicken thighs. Drizzle them with olive oil and coat both sides with the seasoning, pressing it to evenly coat.
Preheat the smoker to 180*F.
Place the chicken thighs directly on the smoker and smoke for 1 hour at 180*F.
Increase the temperature to 350*F and roast until with a probe or meat thermometer, the internal temperature reaches 165*F. This usually takes about 30-45 minutes.
Remove from the smoker and cover loosely with foil, allow to rest for 15 minutes before serving.
Store leftovers in fridge.
Notes
Any pellets can be used for this, but cherry or apple work really well and give it a great flavor!