Todays smoke..chicken legs!!

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 29, 2012

• #1

Got a nice pack from Winn Dixie of no additive legs.

Brined for 90 minutes in the REVEO.

Rinsed and covered with SPOG.

At 150 I covered half of them with Purple Competition sauce.  http://www.purpleporkmasters.com/index.php/purchase-purple-pork-master-sauces-and-related-products

One large can of Van Camps with onion and apple smoked habenaro sauce added.

Out at 165.

The wsm was at 300 with KB and local pecan for smoke.

chicken july2012 001.JPG

• fpnmf
• Jul 29, 2012

chicken july2012 002.JPG

• fpnmf
• Jul 29, 2012

The tree in the background is the source of my local pecan.

chicken july2012 004.JPG

• fpnmf
• Jul 29, 2012

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• fpnmf
• Jul 29, 2012

        My plate.

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• fpnmf
• Jul 29, 2012

       Her plate.

chicken july2012 009.JPG

• fpnmf
• Jul 29, 2012

Have a great day...

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jul 29, 2012

• #2

Looking good Craig 

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Jul 29, 2012

• #3

Thank you!

 

skyman

Newbie

Jun 17, 2012

7

10

Knox, IN

• Jul 29, 2012

• #4

Those look delicious. 

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Jul 29, 2012

• #5

Awesome looking meal Craig!!! I have to give that sauce a whirl....I'm always looking for a new BBQ sauce!!!

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Thread starter

Jul 19, 2010

7,283

82

Fl

• Jul 29, 2012

• #6

gotarace said:

Awesome looking meal Craig!!! I have to give that sauce a whirl....I'm always looking for a new BBQ sauce!!!

Click to expand...

Thanks..I usually dont care much for the hot and sweet sauces..but this one is very nice.

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Jul 29, 2012

• #7

I noticed you brined your chix legs, does that help with juice retention or is it for flavor?  I have not smoked much chicken, but I want to try.  Thanks, Steve

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 30, 2012

• #8

Looks great! I love BBQ Chicken and yours looks spot on!

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Thread starter

Jul 19, 2010

7,283

82

Fl

• Jul 30, 2012

• #9

SmokinHusker said:

Looks great! I love BBQ Chicken and yours looks spot on!

Click to expand...

Dragonmaster194 said:

I noticed you brined your chix legs, does that help with juice retention or is it for flavor?  I have not smoked much chicken, but I want to try.  Thanks, Steve

Click to expand...

Thanks...

  Brining improves juiciness and flavor.

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Jul 30, 2012

• #10

Thanks, I will have to try brining.  Steve

 

chilefarmer

Meat Mopper

Apr 16, 2012

263

21

Jacksonville, Texas

• Jul 30, 2012

• #11

I like chicken and those looking mighty good. Nice cook. CF

 

boykjo

Renowned Sausage Maker

Staff member

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Apr 28, 2010

7,689

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Raleigh,NC

• Aug 8, 2012

• #12

I Missed this craig.... You have some nice looking legs.............

 

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Aug 8, 2012

• #13

Your plate looks nastier.....a good thing.

 

ironhorse07

Smoking Fanatic

OTBS Member

Jan 17, 2012

553

42

Laurel, Mt (near Billings)

• Aug 8, 2012

• #14

Them look good!

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Aug 8, 2012

• #15

Thanks fellas!!!

I have Lots of Fun doing this..

 

memphisbud

Smoke Blower

May 8, 2008

138

11

Lancaster Oh

• Aug 8, 2012

• #16

Looks excellent!  Have a pecan tree in the back yard, and cut a branch or two every year to cure.  Love that wood.

 

jrod62

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Jun 13, 2011

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New Athens IL

• Aug 9, 2012

• #17

Looks good. :drool