Step 1

Starting with the brine, fill a tub with one gallon of water. Add 1 cup of coarse salt, and stir in until fully dissolved.

Step 2

Place chicken thighs in water, ensuring that the meat is fully submerged. Place lid on tub.

Step 3

Transfer to refrigerator and leave for one hour.

Step 4

Remove thighs from brine and pat down with paper towels. Transfer to drying racks or to dry paper towel surface.

Step 5

Start up smoker and aim for cooking temperature of 225°F (107°C).

Step 6

While smoker heats up, make the rub by mixing all rub ingredients in a bowl. Combine thoroughly and then apply to thighs. Apply generously and aim to work into all areas of the chicken skin.

Step 7

Transfer thighs to smoker and close door/lid. Cooks for 2 hours at 225°F, or until the thickest part of the thigh has reached an internal temperature of 165°F (74°C).

Step 8

Remove thighs from smoker and place on cooking surface. Apply BBQ sauce to thighs by either dunking them, or using a bbq brush to apply it.

Step 9

Put thighs back in smoker and cook for a further 10-15 minutes.

Step 10

Remove thighs from smoker and allow to cool for 5-10 minutes.