BBQ CHICKEN THIGHS

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Russell’s BBQ Chicken Thighs

Author: Jon York

Cook time: 1 H & 15 MBrine Time: 4 HourRest Time: 10 MinTotal time: 5 H & 25 M

These competition-style chicken thighs are built for bite-through skin and bold flavor. Brined in a tangy, savory mix, seasoned simply, and cooked low and steady, they’re finished with a warm, layered sauce and a final dust of Squatch Dust for that signature Russell’s hit.

Ingredients

Chicken

• Skin-on chicken thighs, trimmed
• Little loaf bake pans
• Butter (for pans)

Brine

• Pickle juice
• Pepperoncini juice
• Buttermilk
• Dam Good Butt BBQ Rub

Seasoning

• Dam Good Butt BBQ Rub
• Squatch Dust (for finishing)

Sauce (Equal Parts)

• Sasquatch
• Berry Garcia
• Tucky Twang
• Pymatuning Kickers
• Pure maple syrup

Instructions

Brine

1. Combine pickle juice, pepperoncini juice, buttermilk, and Dam Good Butt BBQ Rub. Submerge chicken thighs and refrigerate for 4–12 hours.

Prep

1. Remove thighs from brine and pat dry with paper towels. Poke holes evenly across the skin to ensure bite-through texture.

Season & Pan

1. Season thighs with Dam Good Butt BBQ Rub. Add butter to the bottom of each loaf pan and place thighs skin-side up in the pans.

Cook

1. Preheat smoker to 275°F.
2. Cook for 30 minutes, then rotate pans.
3. Cook for another 30 minutes.

Rest

1. Remove from heat and let sit for 10 minutes.

Sauce

1. While resting, combine all sauce ingredients and heat slowly until warm and smooth.

Glaze & Finish

1. Dunk thighs in sauce, then place directly on smoker grates. Cook for 15 minutes, targeting an internal temp of 175°F.

Final Touch

1. Remove from heat, re-dunk in sauce, and lightly dust with Squatch Dust before serving or boxing.

Did you make this recipe?

Tag @russellsbbq on instagram and hashtag it #damgoodbbq

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