Season both sides of the Bone-in, Skin-on Chicken Thigh (8) with Killer Hogs The A.P. Rub (1/4 cup) and place thighs in a large zip top bag. Pour Coca Cola (16 fluid ounce) and 1/4 cup of the Soy Sauce (1/2 cup) over the chicken and seal the bag.
Brine the thighs for 1-2 hours in refrigerator.
Remove thighs from bag and shake off any excess brine. Apply light coat of Killer Hog's AP Rub to both sides and place each thigh skin up tightly packed in an aluminum pan.
Cut Unsalted Butter (1/2 cup) into pats and place around the edges and between the thighs.
Prepare a fire in the smoker and bring temperature to 300 degrees F (150 degrees C) add a few chunks of Cherry wood for smoke.
Place the pan of chicken directly on the cooking rack and smoke for 1 hour at 300 degrees F (150 degrees C).
In a small sauce pan over medium high heat add Dark Brown Sugar (1 cup), Pineapple Juice (1 cup), Water (2/3 cup), Teriyaki Sauce (2 ounce), and remaining soy sauce. Bring mixture to a boil and reduce heat to simmer stirring occasionally.
Mash the roasted Garlic (4 clove) with a fork and add to the pot along with the Lemon (1), Pineapple Preserves (1/4 cup), and Jack Daniels Whiskey (2 fluid ounce). Continue to reduce for 10 minutes.
Add the Barbecue Sauce (1 cup) and reduce for 10 more minutes or until mixture begins to thicken slightly.
Dunk each thigh in the glaze and place on a wire rack, then place the rack directly on the cooking grate and cook for 10 minutes.
Apply additional glaze to the thighs with a brush and cook for 10 minutes.
Remove thighs once internal temperature reaches 175 degrees F (80 degrees C).