50% mix of salt and pepper. 1/2 cup of each should do, if not simply mix more.
1 pan or flat of boneless, skinless chicken thighs, about 6 – 7 pounds but I have a large family. Purchase less if you cannot consume that much.
Your favorite BBQ sauce. I recommend this sauce.
Recommended Equipment list
1 cup of brown sugar
1 cup of sea salt
1 gallon of water
I use boneless, skinless chicken thighs and they work great for me. Simply mix the brine and place the appropriate amount of chicken and brine into a large bag, seal, and place in refrigerator for at least 4 hours. I prefer overnight.
Let chicken sit at room temperature prior to cooking. Set smoker to 225 – 250 degrees F and allow to attain temperature. Shake desired amount of salt/pepper mix on chicken and simply place chicken on the grill and turn about :30 -:45 minutes into the cook. The perfect temperature to remove from the smoker is 167 degrees F. Anywhere between 165 and 167 degrees F. I like to see the temperature at least 165 degrees F, it is done but not overcooked and dry. Make sure you get the chicken cooked throughout, it can be unsafe if undercooked. I like to brush on some really good BBQ sauce and place back on the heat to caramelize the sauce onto the chicken before serving hot.