Smoked Bone in OG Carolina Thighs

I have to say bone-in thighs are the best cut on a chicken, and the best way to eat the best cut is Smoked in a slightly spicy Carolina BBQ sauce. Change my mind.

Ingredients:

• Bone in Thighs, I generally account for 2 per person.

  For the Brine:

• White Vinegar

• Sugar

• Salt

  For the Rub:

• Salt

• Pepper

• Paprika

• Cayenne

• Garlic

• Brown Sugar

  For the Sauce:

• Vinegar

• Yellow Mustard

• Your Favorite BBQ sauce

• Land of Lincoln Thai Chili Chiupotle OG

Safe to say the most important, and often most skipped step in smoking poultry is the brine. Ideally, you’re brining 24 hours ahead of time but a few hours is better than nothing. Adjust your brine to the amount of tights you have but generally it’s .5 cups sugar, .5 cups salt .5 cups of vinegar, and enough water to cover the thighs. If you happen to have pickle juice feel free to substitute for the vinegar and get a lil’ pickle flavor.

Once you’ve brined, drain the liquid and pat dry the bone-in thighs. Mix the rub to your liking, I prefer a little kick so I get a little heavy-handed with the Cayane and Paprika. If you go too far balance it back out with additional brown sugar. Make enough to generously coat all sides of the chicken.

Heat your smoker to 275 degrees, I use a mix of Oak and Apple when I’m smoking poultry. Place the thighs on the smoker and cook until the internal temp is around 145 degrees. While the chicken is smoking make your OG Carolina BBQ sauce. In a sauce pan combine 2/3 BBQ sauce and 1/3 Mustard vinegar and OG hot sauce to taste. Personally, I like a vinegar-heavy spicy Carolina sauce so I load it up.

Once the chicken is around 145 degrees brush it with your OG Carolina sauce and continue cooking until the internal temp is 165 degrees. Sauce once more right before pulling off and enjoy that shit.