Smoked BBQ Chicken Thighs & Legs


  • 12-14 Chicken Thighs and Legs
  • 1 cup of your favourite BBQ sauce
  • ½ Pound butter

For Brine

  • 4 cups Water
  • ¼ cup Kosher Salt
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper

For Rub


  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
  7. Melt ½lb of butter and add remaining rub to an aluminium baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
  11. Serve warm with extra BBQ sauce.


Recipe by: Lena Clayton