Smoked Chicken Thighs

[txschutte]

Competition Style Chicken Thighs

 

Brine:

 

2qts cool water

1 cup Sugar in the Raw

1 cup Tony Chachere's( or any Cajun seasoning)

 

Blend all ingredients until dissolved.

 

Place chicken into brine for three hours after trimming excess fats.

 

Grill on med-low heat until internal temps reach 180 degrees.

 

Sauce with preheated BBQ sauce of choice.