Hey all! Been a little while since I had a nice smoke..maybe Christmas Day, but I had some time after work today to toss this one together. So, in respect to fair play, I thought I'd share another round of fun with another debut smoke!
HOT LEGS BRINE/CURE & DRY RUB
4lbs chicken legs
1 Tbls cayenne pepper
2 Tbls red bell pepper powder
2 Tbls jalapeno powder
1 Tbls ground black peppercorn
1 Tbls garlic powder
2 tsp ground cumin
2 tsp ground oregano
3/4 cup tender quick cure
6 cups cold water
2 cups ice cubes, add ice as needed to keep chilled, or refrigerate.
Mix all dry ingredients with 4 cups water in 4qt saucepan and simmer for 8-10 minutes.
Remove from heat and cool to room temperature.
Add brine/cure solution to 2 cups water and 4 (edit) 2 cups ice cubes and mix. Add chicken legs.
Allow to brine/cure for 4 hours.
Rinse with cold fresh water, apply dry rub and smoke or grill.
I used this rub awhile back (maybe 6 weeks or so) and it was so darn good on wings, I had to try it on these legs.
WILD WING DRY RUB:
1/2 Tbls freshly powdered Black Pepper Corn
1/2 Tbls minced dried garlic, freshly powdered
1 tsp freshly powdered Onion
2 Tbls kosher salt
1 tsp sweet basil leaves, ground
1 tsp oregano, ground
1 Tbls ancho chili, freshly powdered (sub w/reg chili powder if desired)
2 tsp cayenne pepper powder
2 tsp red pepper flakes (crushed red pepper)
1/8 tsp ground cinnamon
Brining in a 5-gal food grade bucket...flash is on here:
and no flash:
Starting to apply the dry rub:
They got a pretty good dose here, so it should be packed with spicy flavor and a good bit of heat as well.
Into the Brinkmann Gourmet for a ride with some hickory...I normally would not use such a strong smoke for poultry, but I want some snappier smoke flavor to go along with all the goodness in the brine/cure and dry rub blend...it should be a great way to top off all those flavors. I also have some beef ribeyes to hit the upper grate in a couple minutes, so the chix legs, being they need a bit more heat and time to finish, will ride closer to the dry water pan on wire hangers 4" below the upper grate where it's about 30* hotter:
Smoke is on @ 180* for the first 30 minutes with about 3lbs of briqs, and I've since added 2lbs of briqs to bring it up to the 250* range.
Finish and brine/cure/rub review to follow!
Edited by forluvofsmoke - 1/8/11 at 10:09pm