Steps:

1. 1 Pour the water into the brining bucket. Add the salt and stir in until fully dissolved. Submerge chicken thighs in water. Place the bucket in the refrigerator and leave to bring for one hour.
2. 2 Preheat smoker to 225°F (107°C). While your smoker warms up, remove chicken from brine and transfer to a drying rack. Pat dry with paper towels.
3. 3 Transfer thighs to a large bowl. Add BBQ rub, coating evenly, and working rub into the thighs as much as possible.
4. 4 Place chicken thighs in smoker, spread evenly on cooking racks. Leave at least half an inch between each thigh to ensure even smoke coverage. Close chamber door and smoke for 2 hours, or until internal meat temperature has reached 165°F (71°C).
5. 5 Remove thighs from smoker and leave to rest for 10 minutes, wrapped in aluminum foil.
6. 6 Use shredder or forks to pull chicken meat. When evenly pulled, move chicken to a large bowl. Add BBQ sauce, stirring for even coverage.
7. 7 Serve with your favorite side, or in sandwiches with thinly sliced red onion.