Chicken Thighs, Smoked & Barbecued --Jaime Schier's

By arthurlemay

Ingredients

• 36 bone-in chicken thighs
• 3/4 cup kosher salt
• 1 cup light brown sugar
• 1/3 cup paprika
• 4 tablespoons black pepper
• 2 tablespoons sage
• 2 tablespoons tarragon
• 2 tablespoons cumin
• 4 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons herbes de Provence
• 2 cups of your favorite barbecue sauce
• 1 cup cola

Preparation

Step 1

Hate smoker to 250 degrees.

Mix together all spices and herbs.

Trim thighs of excess fat.

Peel skin back (but do not detach) and cover entire thigh with rub. Then replace skin and coat it with rub too.tuck skin under thigh to hold in place during cooking.

Cook until internal temperature reaches 165 degrees, about two hours.

Heat grill to hot.

Brush thighs with a thinned barbecue sauce ( 2/3 sauce, 1/3 cola). Grill until skin is crisp.