Smoked Turkey Thighs
|Kosher salt||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon (for brushing)|
|Bbq sauce||2 Tablespoon (Favorite)|
Mix water, salt and sugar in a gallon bag. Add turkey thighs and brine in refrigerator for 2 hours and up to 4 hours.
After brining, remove thighs and pat dry. Salt thighs, then place thighs on a wire cooling rack set over a rimmed sheet and let air dry for 4 hours in the refrigerator. This prevents the skin from getting rubbery.
Prepare grill for smoking using the indirect heat method. Soak a handful of wood chips in water for 30 minutes, drain and place in a smoker box or an aluminum foil pack with punched holes. Heat grill to 240°F and place smoker box or foil pack on grill rack. Note: I leave the center flame on (for a gas grill) or just the side flame on and place my woodchip container on the grill rack directly over the flames. Brush olive oil over thighs and add additional salt and pepper if desired.
Place thighs on grill on the indirect heat side (no flames or coals) and smoke for 3 to 4 hours. This means keeping the lid on and only periodically checking the woodchips to see if they need to be replenished.
When the thighs have finished smoking, turn the grill on high heat. Brush smoked thighs you’re your favorite barbeque sauce and grill over high heat, turning and coating with sauce frequently until well coated and slightly charred, about 5 to 8 minutes.