Brined and Smoked Chicken Thighs

Prepare the Brine: In a large saucepan, whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, mashed garlic, and bay leaves until the sugar and salt are fully dissolved. Bring the mixture to a boil over medium-high heat. (5 minutes)

Chill the Brine: Carefully pour the hot brine into a large, heat-proof container. Stir in the fresh rosemary sprigs and lemon slices. Place the container in the refrigerator and allow the brine to chill completely. (2 hours)

Brine the Chicken: Add the chicken thighs to the chilled brine, ensuring they are fully submerged. You can use a small plate to weigh them down if needed. Cover the container with a lid or plastic wrap and refrigerate for at least 6 hours, or up to 24 hours for maximum flavor infusion.

Prepare the Smoker: Open the bottom vent of your grill completely. Light a charcoal chimney starter filled with briquettes. Once the briquettes are covered with gray ash, carefully pour them onto one side of the bottom grate of the grill. Place 3 applewood chunks on top of the hot coals. (15 minutes)

Preheat the Grill: Coat the top grate with oil to prevent sticking. Place the grate on the grill, cover, and insert an instant-read thermometer into a vent in the lid. Maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes to stabilize the temperature and generate smoke.

Season the Chicken: Remove the chicken thighs from the brine and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Sprinkle the chicken evenly with ground black pepper and the remaining 1 teaspoon of kosher salt.

Smoke the Chicken: Place the seasoned chicken thighs on the preheated grill, skin-side up, on the side without the coals (indirect heat). Cover the grill and smoke the chicken until a thermometer inserted into the thickest part of a thigh registers 165 degrees F (74 degrees C). This will take approximately 1 hour 45 minutes to 2 hours, depending on your grill and the ambient temperature.

Rest and Serve: Once the chicken reaches the desired temperature, transfer the thighs to a large plate or platter. Let them rest for 10 minutes before serving to allow the juices to redistribute, resulting in even more tender and flavorful meat.