Directions

1. Combine brine ingredients together in a saucepan and bring to a boil.

2. Allow to cool completely and refrigerate of at least two hours.

3. Cover the chicken completely in the chilled brine mixture (you might need to weigh them down with a plate) and refrigerate for two hours.

4. Remove the chicken and pat dry with a paper towel.

5. Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken surface to dry.

Smoking Your Chicken Thighs

1. Hot smoke at 110°C until it reaches an internal temperature of 75°C, which usually takes about two hours.

   The chicken should be an amazing colour and deliciously tender.