In a gallon sized zipper bag, add about a cup of dill pickle juice to 6-8 thighs. Squeeze all the air out and put them in the refrigerator for at least six hours, but over night is better
About an hour before you are ready to begin your smoke, remove the thighs from the brine. Rinse them and pat them dry.
Then use a herb based dry rub. Let that sit about an hour so that the chicken starts to get almost a crust. Add more rub as necessary
Preheat your smoker to 225°F. Let your smoker fill with smoke. Add chicken thigh directly to the racks. Smoke for about 2 hours or until the chicken reaches an internal temperature of 165°F.
