Step 1

Add 6-8 thawed boneless skinless chicken thighs to a gallon size ziplock bag (or large container to brine chicken)

Step 2

Make the brine by adding two bottles of stout beer and 1 tablespoon of kosher salt. Mix well and pour the brine over the chicken. Brine overnight.

Step 3

Prepare the BBQ rub prior to cooking by combining black pepper, kosher salt, dark chili powder, and garlic powder. Mix until ingredients are well combined.

Step 4

Remove the chicken from the brine 1 hour before cooking. Pat dry with a paper towel and place on a cookie sheet for seasoning.

Step 5

Season the chicken to taste, making sure each side of the chicken is seasoned.

Step 6

Preheat the smoker to 250°F for indirect cooking.

Step 7

Spread the boneless skinless chicken thighs evenly on the cooking grate when smoker is preheated.

Step 8

Smoke the chicken for 60-90 minutes (depending on thickness) or until the internal temperature of the chicken reaches 165°F. We recommend using an instant read thermometer to verify the temperature reaches safe eating temperatures.

Step 9

Remove the chicken from the smoker when it reaches safe eating temperatures

Step 10

Wrap the chicken in foil and let it rest for 10 minutes before serving