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Brined checked legs

post #1 of 10
Thread Starter 
15 chicken legs going in the brine bucket to be smoked tomorrow afternoon. For poultry, I go for simplicity. 2 cups of water, a quarter cup of salt, a clove of garlic, 2 tablespoons of honey, and a couple grinds of coarse black pepper.

To be continued...
post #2 of 10

Sounds like a good start!



post #3 of 10
I am going to brine 24 chicken thighs with the slaughterhouse brine recipe for 6 hours or so and smoke them later on today. Hope yours turns out great!
post #4 of 10
Thread Starter 
I usually shoot for 24 hours with poultry for no other reason but habit. I do the same with pork tenderloin. I may have try a shorter brine time for comparison.
post #5 of 10

Well, I didn't do all 24, only 12.  Brined for only 2 hours and put rub on for about an hour.  Heat set at 250 and cooled until thermometer said 165.  Should have gone to 170 or so because the one that I ate was a bit red near the bone, but still tasted great.

post #6 of 10
Thread Starter 

24 hours later. No dry rub, straight to the smoker for a couple hours at 225 on applewood.
post #7 of 10
Looking good,do you normally rub them or not?
post #8 of 10
Thread Starter 
Sometimes if I want a little spice I'll add dry rub after they come out of the brine. Unfortunately I'm the only one in the house that likes spicy, so this batch will have to do without. The garlic and black pepper in the brine flavor the drumsticks pretty well on their own.
post #9 of 10
Thread Starter 
Since I forgot he obligatory after picture yesterday when I pulled them off the smoker, here's what lunch will look like this week.

Juicy, smokey, and just the right amount of seasoning from the garlic and black pepper.
post #10 of 10

Looks all right to me..

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