Add all the brining ingredients to a medium-sized bowl. Allow the mixture to cool to room temperature.
Add chicken thighs to a large zip top bag and pour brining solution over the thighs.
Seal bag and place in refrigerator for up to 24 hours.
RUB CHICKEN:
Combine all the dry ingredients for the seasoning rub together in a mixing bowl.
Remove the chicken thighs from the brine solution and pat dry.
Trim off any excess fat from chicken thighs.
Drizzle the thighs with olive oil and coat both sides of the thighs very well.
Sprinkle the seasoning rub on each thigh pressing the rub into the chicken to evenly coat the outside.
SMOKE CHICKEN:
Preheat the smoker to 180° F.
Place the chicken thighs directly on the smoker and smoke for 1 hour at 180° F.
Increase the temperature on your Traeger to 350° F and roast until an instant-read thermometer placed near the thigh bone reads 165 degrees F. Usually takes 30-45 minutes.
TO FINISH:
Remove chicken thighs from the smoker and cover loosely with aluminum foil and allow to rest 10-15 minutes before serving.