Skip to main content INGREDIENTS
3 Tbsp Kosher Salt
3 Tbsp Brown sugar
4 C water
8 Chicken thighs (skin on)
1 C of your favorite barbecue sauce
1/2 C of apple wood chips
Tinfoil pan & Tinfoil
2 Tbsp turbinado sugar
2 Tbsp paprika
1 Tbsp fresh ground pepper
1 Tbsp seasoning salt
1 tsp onion salt
1 tsp garlic salt
1/2 tsp celery salt
1/2 tsp cayenne pepper
Dissolve brine mixture in Ziploc bag.
Brine thighs in Ziploc bag for 2 hours in refrigerator.
Preheat barbecue to 375-400 degrees.
Rinse brine from thighs and dry with paper towel.
Lightly sprinkle Q-Rub on both sides of thighs.
Put pre-soaked wood chips into smoker box or tin foil and place on heated side of BBQ.
Cook thighs skin side up over indirect heat at 375-400 for 35 minutes.
Remove thighs from grill and arrange in foil pan skin side up.
Smear apricot jam on thigh skin.
Drizzle favorite barbecue sauce over jam.
Cover tinfoil tray with tinfoil and place back on grill and continue cooking over indirect heat for 35 minutes.
Rest for 10 minutes before serving.
Salt to taste.