Competition-style Smoked Chicken Thighs

Serves 12

INGREDIENTS

Poultry Brine:

1 gallon warm water

½ cup kosher salt

2⁄3 cup packed light brown sugar

1 large onion, sliced

1 bunch thyme

1 bunch parsley

1tablespoon black peppercorns

1 bay leaf

Chicken Rub:

1 cup cane sugar

½ cup kosher salt

¼ cup smoked paprika 2tablespoons freshly ground black pepper 1½ teaspoons onion powder

1½ teaspoons granulated garlic

1 teaspoon ground thyme

1½ teaspoon celery salt

1 teaspoon cayenne pepper

Chicken:

12 chicken thighs 1 cup margarine, divided

2 cups Peach BBQ Sauce (see below)

Large disposable aluminum pan

Apple or sugar maple wood

DIRECTIONS

For the brine: In a large, lidded container, whisk together the warm water, salt and brown sugar until the sugar and salt are dissolved. Add the onion, thyme, parsley, peppercorns and bay leaf. Refrigerate until ready to use. The brine can be made up to 4days ahead. Strain it before use.

Prepare the rub: In a medium-sized bowl, combine all the rub ingredients and set it aside. (Leftover rub may be stored in an airtight container for up to 6 months.)

Trim the fat from the thighs and cut away any loose hanging skin to make them all about the same size. They should look like little rectangular pillows. Using a meat tenderizer, such as a Jaccard, pierce holes in the chicken skin by placing the unit over the meat and pressing down. Repeat until you have pierced both sides of the thighs. Three hours before you plan to cook, place the chicken thighs in a large, lidded container and pour the brine over the meat. Cover the container and refrigerate it for 2hours. Remove the chicken from the brine and rinse well. Pat the thighs dry with a paper towel and refrigerate them for 1hour. Prepare a smoker to cook at 275degrees. Fit a sheet pan with a baking rack.

Sprinkle an even layer of the chicken rub all over the chicken thighs. Place the thighs, bone side down, in a large, disposable aluminum pan and top each thigh with a pat of margarine.

Once the cooker reaches temperature, add the wood. Place the pan in the smoker and cook for 1hour. Lightly re-season the top of the thighs with the rub and wrap the pan with aluminum foil. Return the pan to the cooker until the chicken reaches an internal temperature of 180degrees, 30to 40minutes. Remove the pan from the cooker and open the foil to vent for 1to 2minutes.

In a medium-sized saucepan over medium heat, stir the BBQ sauce until it’s warmed. Using tongs or gloved hands, submerge each thigh in the warmed sauce.

Place the thighs on the rack-topped baking sheet to drain any excess sauce. Place the pan in the smoker and cook for 15to 20minutes to set the glaze. Remove the chicken from the smoker and let it rest for 5minutes before serving.