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Smoked Chicken Legs and Breasts

post #1 of 13
3/10/12 at 11:27am
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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! 

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post #2 of 13
3/10/12 at 11:30am
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This is the dry rub with light brown sugar instead of dark brown.

Memphis dry rub

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post #3 of 13
3/10/12 at 11:32am
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These are the bacon wrapped legs and breasts with the dry rub on them

Dry rubbed chicken

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post #4 of 13
3/10/12 at 11:33am
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This is the finished product. Best tasting Chicken I have ever made myself!

Smoked Legs and Breasts

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post #5 of 13
3/10/12 at 4:06pm
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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!

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post #6 of 13
3/10/12 at 6:10pm
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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.

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post #7 of 13
3/10/12 at 7:04pm

Welcome RayB! Looks like you'e doin' good! Keep it up! There's a ton of great info here so read up and search and you'll have about everything you need to produce some awesome smokes!

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post #8 of 13
3/10/12 at 8:54pm
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Thank you....I love this site. My wife complains that I spend too much time on it already!

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post #9 of 13
3/10/12 at 9:31pm
Lol, smoke ribs or whatever is her favorite... Then she won't mind so much lol!
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post #10 of 13
3/11/12 at 12:20am
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yeah she loves ribs so they are probably gonna be my next learning experience! Really want to get a smoker that I can control the temp better on though before I try.

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post #11 of 13
3/11/12 at 3:37am

Nice job Ray! The chicken looks delicious!

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post #12 of 13
3/11/12 at 8:21am

So where is the recipe?wazzapp.gif

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post #13 of 13
3/11/12 at 2:46pm
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Ok here is the recipe for the dry rub:

Ingredients
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.

 

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