Here is our supper tonight. Chicken thighs brined in 2 quarts of water and 3 table spoons each of kosher salt and dark brown sugar and tasty licks mellow yella. All melted and cooled and soaked a few hours in the fridge.
I pulled them out of the brine and sprinkled some sweet rub on them while they were still dripping wet I put them on the AR up high on the grid extender at 400F direct. They surprised me they usually go 1 to 1.25 hours but, these went 45 min's and 200F internal.
They look a little dark because of all the sugar. The skin was crrrrispy and the dark meat was finger lickin good.