Thanks for all the kind comments so I thought I would add the recipe.
Instead of a normal brine I marinated the chicken pieces and here is the marinade recipe I used for this cook.
One package of chicken thighs.
Sliced pork belly or one package thick cut bacon. For this one I used bacon.
Trim chicken to your delight. Sometimes I cut the bone out like competition chicken or cut the two knuckles out but for
this cook I only cut off the excess skin and fat. For stew and sandwiches I dispose of the skin so it does not have to be pretty.
Make a marinade
Marinade:
Three cloves crush garlic
1/4 to 1/2 cup of rice wine vinegar
Two tablespoons of maple syrup (key ingredient)
Two tablespoons of BBQ sauce
Two tablespoons of Montreal Chicken Spice
Tablespoon of pepper
Two squirts or more of Sriracha Hot Chili Sauce (key ingredient)
Whatever else one would like to throw in the Marinade today
Mix well and add chicken into the marinade. Rub the mixture in well, especially under the skin.
Marinate in the fridge at least one hour up to four hours.
1. Season chicken both sides and under the skin with Plowboys BBQ Bovine or your choice of seasoning
2. Place chicken on bottom rack skin side down, disposing of skin anyway.
3. Place bacon on top rack over chicken for pork fat basting.
4. Smoke at 180 to 200 pit temp for three hours.
5. Increase pit temp to 300 until chicken and bacon is done.
Enjoy.
