WILD BILL'S MEAT RUB INGREDIENTS:

3/4 cup paprika                          1/4 cup ground black pepper
1/4 cup salt                                 1/4 cup sugar
2 tablespoons chili powder          2 tablespoons onion powder
1 tablespoon cayenne pepper     1 tablespoon garlic powder

Mix spices in a bowl and store in airtight container in a cool dark place.

BRINE INGREDIENTS:

2 quarts cold water
1/2 cup Kosher or Sea Salt or 1/4 cup Morton regular table salt
1/4 cup dark brown sugar
1/2 teaspoon crushed bay leaves,  (optional)
1/2 teaspoon freshly ground black peppercorns (Tellicherry),  (optional)
1/2 teaspoon dried basil,  (optional)
1/2 teaspoon rubbed sage,  (optional)
1/2 teaspoon dried thyme,  (optional)

Thoroughly mix all ingredients in a non-reactive container such as porcelain, plastic, glass or stainless steel.  Note:  The first three ingredients are standard and add whatever seasonings you like; e.g., Worcestershire Sauce, Soy Sauce, etc.

Heat ugly drum smoker or charcoal grill to 275 to 300 degrees F. about 30 minutes prior to removing chicken thighs from brine.

Debone chicken thighs if bone is in.  Soak in brine for 1 1/2 to 2 hours in refrigerator.  Remove from brine and rinse off under running cold tap water and pat dry on paper towels.  Rub olive oil over entire thighs and coat heavily with Wild Bill's Meat Rub or rub of your choice; massage olive oil and spices into the meat and pores of skin.  Roll each thigh and overlap skin.  Wrap a slice of bacon around each chicken thigh and overlap.  Place chicken thighs onto smoker/grill with the bacon overlapped side down and smoke for at least one hour.  Turn chicken thighs over and smoke an additional 30 minutes to 45 minutes until juices run clear and meat internal temperature reads at least 170 degrees F.

YIELD: 12 chicken thighs

Above bacon wrapped chicken thighs smoked on 03-18-13 and very delicious.  Served with sides of green beans,  mashed potatoes and garlic bread.  The hickory cured smoked bacon will turn very dark in the smoker but the chicken is not over done as it was moist, juicy and succulent with a hint of the brine flavors incorporated in addition to Wild Bill's Meat Rub.  The chicken skin was crispy as was the hickory cured bacon.  Serve the bacon wrapped chicken thighs as an appetizer, side dish or main course.

Click on sequence thumbnail pixs for a larger screen view:

I froze the left over thigh bones and trimmings for later usage as chicken stock and/or chicken and rice.  No waste on that yard bird!

Web published by Bill aka Mickey Porter 03-12-13  with pixs added on 03-18-13.