|Competition Barbeque Team|
For The Rub:
Smoked Sweet Paprika
For The Brine:
1 Gallon Water
1 Cup Kosher Salt
3/4 Cup Brown Sugar
Heat about a quart of water on the stove and dissolve the sugar and salt into it. It's easier if you stir in a little at a time. When all is dissolved add water to make a gallon of brine. Put it in the refrigerator to cool.
While the brine cools trim your thighs. Remove most of the fat and trim some of the skin if needed. As you remove the fat be careful not to separate the skin from the meat. Put the thighs in the cooled brine making sure all the thighs are submerged. You may need to place a plate on top of the meat to keep it under the brine. Alternatively, you can use a large zip lock bag. Either way be sure all the meat is covered by the brine. Refrigerate for about an hour and a half to two hours.
After brining the chicken, rinse it under running water to remove the salt from the surface. Pat your thighs with paper towels to dry them. At this point I like to wrap them in more paper towels and refrigerate for a couple hours. This allows the skin to dry out and gives you crispier skin.
After your thighs are good and dry take them out of the 'fridge and let them come up to room temperature so they will cook evenly. Mix your rub ingredients and rub all over your meat. Where possible get in under the skin but don't pull the skin off doing it. (I like to slip some pads of butter under the skin too. It helps keep your meat moist.)
Set up your grill for smoking. Stack a small amount of charcoal on one side of your grill. When the coals are ashed over add a few wood chunks and close the lid. When you see smoke put your chicken on the side opposite of your coals skin side up. If you have the right amount of coals the grill will be about 300° to 350°. Your thighs will be done in about an hour. About forty minutes in brush both sides of your thighs with barbeque sauce. Brush them again about ten minutes before you take them off.
Thighs are done at 180° (according to the Government) but they also say that all the bad bugs are killed at 160°. When I actually use a thermometer for chicken I look for 170°. What I usually do to test for doneness is sacrifice one. Just cut it open. The juices should run clear and it should look cooked all the way through.
After you take them off be sure to let them rest 5 to 10 minutes before serving.