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- Users: Derek Graf
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Smoking Legs and Thighs
Thanks Al! Oddly enough one of the best bbq spots here on Long Island, NY is Smokin Als in Massapequa!- Derek Graf
- Post #9
- Forum: Grilling Chicken
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Smoking Legs and Thighs
That’s exactly what I went with! Approximately 60/40 hickory to apple! I glazed one batch with bbq sauce at the very end and left the other with the dry rub only. Once to temp I threw both batches into the broiler skin side up for 60-90 seconds to make sure I got a great crispy skin.- Derek Graf
- Post #8
- Forum: Grilling Chicken
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Smoking Legs and Thighs
- Derek Graf
- Post #4
- Forum: Grilling Chicken
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Smoking Legs and Thighs
- Derek Graf
- Post #3
- Forum: Grilling Chicken
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Smoking Legs and Thighs
- Derek Graf
- Post #2
- Forum: Grilling Chicken
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Smoking Legs and Thighs
First time poster. Brined these overnight, dried them and then threw down two different rubs on (some can’t take the heat). Any tips on wood blends? BBQ sauce or buffalo sauce to finish? I have a masterbuilt propane smoker.- Derek Graf
- Thread
- Replies: 9
- Forum: Grilling Chicken
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