Start by assembling your smoked chicken thighs brine.
Allow the chicken to soak in a vessel filled with the water, juice, soda, salt and pepper for anywhere from 30 minutes to several hours.
Rinse the meat off with cool water and arrange the thighs over a tray with their skin-side facing downward.
Dust the underside of the thighs with your rub and allow the meat to sit and soak in the rub while you prep your smoker for cooking via indirect heat.
Roll your thighs so that their skin completely surrounds the meat; you want as little of the actual meat showing as you can manage.
Use toothpicks to keep things in place.
Apply more rub.
Place the thighs as far away from the heat as you can, setting the temperature to 225°F and letting them cook 2 hours.
Use the time that the thighs are smoking to pour your BBQ sauce into a bowl.
Since you want a thin sauce for this recipe a thick sauce needs to be thinned out.
Consider using a can of Coca-Cola if your sauce is rather thick and gloppy; not only will it be sufficient for basting the chicken, it also gains even more flavor from the soda.
When 2 hours have finished, use some non-piercing tongs to grasp each thigh, fully submerge it into the bowl of BBQ sauce and then return it to the grill.
Feel free to sprinkle the sauced meat with brown sugar.
After 10-15 additional minutes of cooking, the sauce should have fully stuck to the meat and your thighs are ready for plating.
After removing the thighs from the grill and waiting a few minutes for them to cook, feel free to dig in.