Hello all! I'm new here but loving all of the great help in this forum.
Just purchased a Masterchef Vertical Smoker today and got right into it with some chicken legs. All I can say is WOW. They were amazing. I don't know that I'll ever use my lame BBQ again. Only one problem that I'm hoping somebody can help me with - the skin, although very very tasty, was very tough and hard to get a sharp knife through. I'll give you the run down of what I did and maybe some of you master smokers out there can tell me where I went wrong?
4 chicken legs (thigh and drum) brined for 2 hours in water, salt, sugar, spices, one orange and a little olive oil (basic brine).
Rinsed well and dried, and then put butter that I had mixed a little of my rub into, up under the skin.
Lightly covered outside with rub.
I used mesquite charcoal (and it took forever to get enough of it going) and the temperature gauge only read 150-175 the entire cooking time.
I used sugar maple pellets in a little foil packet I made for smoke.
Cooked them for around 2.5 to 3 hours until internal was around 165-170. I also put them on the lower rack as I thought the top wouldn't be hot enough.
I let let them rest for 10 minutes after pulling them out.
They were so SO juicy and flavourful. Only problem? The skin was very tough.
Here are a few of my thoughts...
The brine? Too much salt?
The heat wasn't hot enough? Although I'm thinking the temp gauge wasn't right. I may use plain charcoal next time.
The butter under the skin toughened it up?