Make the brine using:

• 1/2 gallon water
• 1/2 cup kosher salt
• 1/2 cup dark brown sugar
• 3 TBS Louisiana hot sauce
• Add all of the ingredients to the water and stir until everything is dissolved and mixed in well.
• Using gallon sized zip top bags, put 12 thighs in each bag and pour enough brine into the bag to cover. I used about ½ of the brine in each bag and it was plenty.
• Seal the bags pressing out all of the air and let them sit in the fridge during the brining process. I recommend sitting the bags down in bowls to prevent the risk of leakage.
• After 3 hours, remove the bags from the fridge and discard the brine liquid.
• Place 12 chicken thighs into each bowl and coat well with yellow mustard.
• Pour ¼ cup of Jeff's original rub into each bowl and stir well to coat chicken.
• The chicken can now be placed onto Bradley racks, Weber grill pans or cooling racks for east transport to and from the smoker.
• Setup smoker for cooking at 225-240°F with indirect heat using mesquite, pecan or whatever wood you have available for smoke.
• If your smoker has a water pan, fill it up.
• Cook the chicken until it reaches 175°F as measured by a digital meat thermometer such as a thermapen or a ThermoPop.
• When the chicken is finished cooking, de-bone it (unless it's boneless), then pull the meat into pieces.
• Coat the meat with an ample amount of Jeff's barbecue sauce.
• Make sandwiches with the pulled chicken topping it with coleslaw, pickles and onions.