Step 1: Preparing the Chicken Thighs

1. Pat the Chicken Dry:
   Use paper towels to dry the chicken thighs to remove excess moisture. This helps the seasonings and rub to adhere better.
2. Apply the Dry Rub or Wet Marinade:
   • For Dry Rub: Rub the dry spice mixture evenly over all surfaces of the chicken thighs.
   • For Wet Marinade: Place the chicken thighs in a resealable bag or container, pour in the wet marinade, and refrigerate for at least 1 hour or up to overnight for maximum flavor.
3. Optional Brining:
   If you choose to brine your chicken, mix the brine ingredients in a large bowl, submerge the chicken thighs, and refrigerate for 2-4 hours. This helps retain moisture during smoking.
4. Allow the Chicken to Come to Room Temperature:
   Once your chicken is prepped, let it sit at room temperature for about 20-30 minutes before smoking.

Step 2: Preparing the Smoker

1. Preheat the Smoker:
   Preheat your smoker to 225°F (107°C). Use your choice of wood chips or pellets. Apple, cherry, or hickory wood works well for chicken.
2. Add Water to the Smoker:
   Add hot water to the water tray (if your smoker has one) to maintain moisture in the cooking chamber.
3. Arrange the Chicken Thighs:
   Arrange the chicken thighs on the smoker grates, ensuring they are not touching each other. This allows for even smoke circulation.

Step 3: Smoking the Chicken Thighs

1. Smoking Time:
   Smoke the chicken thighs at 225°F (107°C) for 2-3 hours. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
2. Add Wood Chips as Needed:
   Add more wood chips or pellets as needed to maintain the desired level of smoke.
3. Do Not Open the Smoker Frequently:
   Opening the smoker too often can cause temperature fluctuations and increase cooking time. Only open it to check the internal temperature of the chicken or when adding wood chips.

Step 4: Checking for Doneness

1. Use a Meat Thermometer:
   Once the chicken thighs reach an internal temperature of 165°F (74°C), they are fully cooked and safe to eat.
2. Check for Juices:
   Use a fork or knife to prick the chicken. If the juices run clear (not pink), it is cooked through.
3. Optional Step for Crispy Skin:
   If the skin is not crispy enough for your liking, you can finish the chicken thighs by broiling or grilling them briefly for a few minutes at the end.