I picked up Chicken Legs at Meijer’s for 99 cents a lb a few weeks ago. Decided they would work well for a Mother's Day dinner. I didn't want to be babysitting the smoker all day long. I made a brine of Salt, Molasses, and Old Bay seasoning. I was out of brown sugar, so tried the molasses, I couldn’t really tell the difference when it was all said and done. Left the drums in the brine over night, then rubbed half with Jeff's Rub, and the other half with Gator Rub. Something my neighbor picked up for me in Florida. It doesn't have the sugar, so is much more salty, but very good. And I threw in a few potatoes for good measure. Now I soaked the potatoes in water about 3 hours before I put them on. I added Salt and some Garlic powder to the water just to see. I didn't notice any additional flavor in the tades, but they were not as dried out when they were done either. So will be soaking them again the next time I do them.
Everything getting started.
Here they are after about 2.5 hours at 270. Used Mesquite and Apple Wood.
Throw in a little Califlower and you have a nice meal.
Little Bear View on the Chicken.
It did come out moist, but I was a little heavy handed on the smoke. The skin wasn't as crisp as I would have liked either. Maybe next time I will pull after 2 hours, then finish on the grill to crisp it up. They weren't bad, I still ate 5 of the suckers! Just thinking ahead to next time, always trying to improve. Best part about this hobby, you get to eat along the way!
Thanks for looking.