So I gave chicken a try last night. I got a recipe off the internet for a memphis dry rub and whipped it up. Had to use light brown sugar instead of dark though cause I didnt have any dark brown sugar. Wrapped the legs in bacon and moked them for two hours over apple wood. Due to temp problems I also had to throw it into the oven at 350 for about a half an hour. Turned out to be the best chickeh I have ever made. Definately doing this again. Tonight probably!
Smoked Chicken Legs and Breasts
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ahh.....second batch of chicken is on! Had to use hickory this time though cause I used up all my apple wood yesterday. We shall see how differently it turns out! Hopefully as good as the first batch. I love this memphis rub, its great!
Well second batch is done. So much for having it for dinner since there is only 2 peices left! The hickory is good but I definately like the apple wood better on these. Apple compliments the rub so much more.
Ok here is the recipe for the dry rub:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
I found this recipe on a webpage ( http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html ) so unfortunately I can not take credit for it at all. I will vouch for it though. Will be using it quite a bit now that I know how to make it. The only thing that I changed was I had to use light brown sugar since I didnt have any dark brown sugar in the cupboard.