The Mrs' picked up some hefty Quarters and wanted them Q'd. Well far be it from me to miss an opportunity to Get My Smoke On, so into a brine they went...
1/4C Bubba Q Rub (left over from Ribs)
There is sugar in the Rub and Sauce, so I leave it out of the brine. (Creates layers of flavor)
Twenty Four hour swim...
Placed the Legs infront of a Fan for 30 mins, while the NB Horiz. came up to 300*F, to dry the skin for crispy goodness.
Rubbed generously with my versatile Bubba Chix Rub. I developed this a few years ago to be used on Oven Roasted, Grilled or Smoked Chicken...It makes French Fries and Popcorn amazing too!
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired.
Note if you don't Brine, add 1-3 tsp Salt or to taste.
The Sauce was Red Bubba Q Juice...applied every 30 minutes, for 1 1/2 hours using the Minion method with Hickory Chunks and Apple Chips
A storm blew in so the final 30 minutes took place in the Oven at 325* with 5 mins under the Broiler for that crisp, caramelized skin...Final temp 175* but will go higher,185*, to get more "fall off the bone tenderness."
Edited by Chef JimmyJ - 5/9/14 at 9:40pm