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SmokingMeatForums.com › Groups › ECB Owners Group › Discussions › Doing Chicken Legs this weekend.

Doing Chicken Legs this weekend.

post #1 of 9
Thread Starter 

1st time I did chicken it was awful - no taste , rubber skin etc.  

 

Will be attempting chicken legs this weekend on the smoker.   Any tips I should follow so it comes out good?

post #2 of 9
As far as the rubbery skin all you can do is finish them on the grill at higher heats to crisp up the skin. Good luck and keep us posted!
post #3 of 9

Brine them.  Something like 2 tbls vinegar, 3 tbls kosher salt, maybe some onion and garlic powder,  then some kick, red pepper, cayenne or tabasco, heck all three if you really like fire.  Mix it in a gallon of water, soak chicken 3-5 hours.

 

 

I've been doing them at 250, but I'm going to go up to 275-300 next time I do them, still looking for that perfect skin.  

post #4 of 9
Thread Starter 

Thanks for the ideas - nap won over smoking chicken legs.thumb1.gif     Maybe a next weekend smoke.

post #5 of 9

Oh yeah, skip the water pan completely!

post #6 of 9
Quote:
Originally Posted by Hardwater View Post

Oh yeah, skip the water pan completely!

 

That will allow you higher temps. Pretty much will be just grilling then though. I like to put them thru a lower temp to take on some smoke, then raise the temps if you can into the 290º to crisp up the skin.

 

1000

post #7 of 9

That looks like some good chicken!

 

I've been doing okay just holding 250ish.  But the skin doesn't quite have the snap I'm looking for.  When I bite into it, it breaks, but I get much bigger chunks than a bites worth.  

 

I like your idea of smoking then raising the temps up.  I'm definitely going to give that a whirl next time I do chicken.  

post #8 of 9
Quote:
Originally Posted by Hardwater View Post

That looks like some good chicken!

 

I've been doing okay just holding 250ish.  But the skin doesn't quite have the snap I'm looking for.  When I bite into it, it breaks, but I get much bigger chunks than a bites worth.  

 

I like your idea of smoking then raising the temps up.  I'm definitely going to give that a whirl next time I do chicken.  

 

 If the smoker cannot reach the proper temps fire up the charcoal grill or gasser if need be.

 

 

Out of the smoker

 

 

After the grill.

post #9 of 9

Perfection! icon14.gif

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