Step 1

Remove the thighs from their packaging and wash them under warm water.

Step 2

Add the water for the brine to a large food container and stir in the sugar and salt until completely dissolved. Add the thighs and let brine overnight or for at least 8 hours.

Step 3

Fire up your smoker by laying a bed of wood chips and then topping it with hot coals. Adjust the vents until the smoker reaches 225° Fahrenheit.

Step 4

Remove the chicken thighs from the brine and pat dry with some paper towels. Crack salt and black pepper over the skin and then rub some of the seasonings underneath the skin onto the meat itself.

Step 5

Place the thighs in the smoker and let them cook for 50 minutes. After 50 minutes, carefully cover the chicken with aluminum foil and continue cooking for another 55 minutes.

Step 6

While the thighs smoke, prepare the barbecue sauce by combining all of the ingredients in a small saucepan. Cook over low heat until everything combines into a smooth consistency.

Step 7

In the last 15 minutes, open the smoker and baste the thighs with the sauce.

Step 8

Check the internal temperature of the meat and remove the thighs once they reach 165° Fahrenheit.

Step 9

Let the meat rest for 10 to 15 minutes and then serve immediately.