Ingredients

4 Chicken thighs, bone-in, skin-on

For Brine: 

3½ L (about 1 gallon) Water

½ Cup kosher salt

½ Cup brown sugar

For herb compound butter: 

¾ Cup butter, at room temperature

Juice and zest of one lemon

¼ Cup of fresh chopped herbs (we used basil, oregano, parsley, thyme, and rosemary; have fun with it and mix it up!)

½ Tsp salt

½ Tsp black pepper

2 cloves garlic, minced

Bradley Flavor Bisquettes – Premium Hunter’s Blend Bisquettes

Directions

  1. Dissolve ingredients for brine.
  2. Brine chicken overnight.
  3. Remove chicken from brine, rinse and pat dry.
  4. Preheat smoker to 275-300°F with Premium Hunter’s Blend Bisquettes.
  5. Place chicken on a rack in a roasting pan or aluminum baking dish then place inside the smoker.
  6. Mix together ingredients for herb butter.
  7. Baste chicken periodically with butter.
  8. Smoke for 2-3 hours or until an internal temperature of 165°F is reached.
  9. Remove from smoker and brush with remaining butter.

Recipe by: Lena Clayton