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Need Easy Brine Idea

post #1 of 10
Thread Starter 

Good Morning ECB Owners.   I'll be smoking Chicken legs today and wasn't sure if anyone had a quick brine idea or does Chicken Legs need Brine?  

post #2 of 10

I never brine them, so I am not much help. Salt issues for me.

 

 

1000

post #3 of 10

I have brined chicken breasts in a simple sea salt and sugar mix. I used it last weekend and it made the chicken a little more moist. I think I used equal parts. 

post #4 of 10
Thread Starter 

Is this the Snake Method?

 

 

Garlic Butter Injected Chicken Legs

 

 

Garlic & Seasoning on Chicken Legs

 

post #5 of 10
Thread Starter 

 

 

The idea I had with the Charcoal and wood chunks went up in flames.  Temp shot up to 500 wife.gif.  I had to remove the wood chunks, temp dropped to 400 and stayed there for 30 minutes. head-wall.gif.   Lifted the body off the charcoal pan, shifted the charcoal around. Temp finally dropped to 250 and holding.  Put the Chicken Legs on the grate.  Timer set for 1 hour.  Will check then and hope the temp does not drop. 

 

 

AR15firing.gif

First time using the oven gasket Mod. What a HUGE difference..jpg

post #6 of 10
Hey Mike yeah the wood chunks just burned I'm sure. If you do that with the charcoal and get a soup can or something. Put your chunks into that and then foil the opening and punch a hole into the foil. Lay it down right along your coals and you should have plenty of smoke for 2-3 hours.
post #7 of 10

Yeah, I think you needed more coals, less wood.

post #8 of 10
Thread Starter 

You guys hit the nail on the head. It burned for sure. The chicken turned out better this time, however it's still missing something.  The chicken wasn't rubber like last time, but was missing taste.  Think I'll just stick with Pork and ribs until I get the Propane add on.

post #9 of 10
Quote:
Originally Posted by bobank03 View Post

Hey Mike yeah the wood chunks just burned I'm sure. If you do that with the charcoal and get a soup can or something. Put your chunks into that and then foil the opening and punch a hole into the foil. Lay it down right along your coals and you should have plenty of smoke for 2-3 hours.

You can lay this in your coal pan and build your snake around it or whatever, based on how long of a cook you have going. 

just fill the can up with chips or chunks, whatever and it will start smoking. The can works well on the propane burner too. I will take some pics of that today so you can see how it works there.I have two cans and tongs so If I need more smoke, I can swap in a new can when I add coals or in between. 

post #10 of 10

I usually smoke skinned chicken and then finish it on the grill to get the skin cooked good and crisp. I use a combination of cajun spice, garlic powder and chili powder for my "go to" rub. I put it on everything and it really kicks up the flavor (to my likings anyway). Maybe you just need a little more spice? 

 

Have fun experimenting Mike, You are only a few steps away from getting this down! 

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