Tasty chicken legs

[Rawhide99]

Nothing really special, but these legs turned out very tasty. I don't think I've ever smoked just legs before, but my wife picked up a large bag of legs on sale.

Had to shovel some snow to get to the smoker. I seasoned with a mix of spicy and sweet rubs, smoked at 250° over lump charcoal and apple chunks until about 165° IT. Then basted with butter and raised temperature to 350° until 185° IT.

Very easy and really tasty.

 

[pc farmer]

Nothing really special, but these legs turned out very tasty. I don't think I've ever smoked just legs before, but my wife picked up a large bag of legs on sale.

Had to shovel some snow to get to the smoker. I seasoned with a mix of spicy and sweet rubs, smoked at 250° over lump charcoal and apple chunks until about 165° IT. Then basted with butter and raised temperature to 350° until 185° IT.

Very easy and really tasty.

View attachment 730786

Looks good. What grill you have there?

 

[Rawhide99]

Looks good. What grill you have there?

Hasty Bake Roughneck

 

[JLinza]

Looks good

 

[Fueling Around]

Chicken legs are fun and cheap.
Have thought about brine curing them?

 

[Rawhide99]

Chicken legs are fun and cheap.
Have thought about brine curing them?

Not opposed to trying a brine. I've dry bribed whole chicken before. Do you wet or dry brine legs?

 

[Gonna Smoke]

Not opposed to trying a brine. I've dry bribed whole chicken before. Do you wet or dry brine legs?

I like to wet brine using Pop's brine. Rich @chopsaw turned me on to adding orange extract (or lemon). Really good...

What brine is recommended for a whole turkey to be smoked?

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got! 😃

www.smokingmeatforums.com

 

[kilo charlie]

I like your leg rack! You can also make lollipops out of the ones you don't have a rack for so they stand up on their own. Makes it easier to dunk in a sauce if using too!

https://www.smokingmeatforums.com/threads/cherry-chipotle-lollipops.309303/

 

[in. pred]

im brining some legs now for tomorrow! those look great guys!

 

[Fueling Around]

Not opposed to trying a brine. I've dry bribed whole chicken before. Do you wet or dry brine legs?

Poultry is the only meat I wet brine. I use the equilibrium method meaning I set my salt percentage and keep the poultry in the liquid for about 3-4 days until ready to cook.

I like to wet brine using Pop's brine. Rich @chopsaw turned me on to adding orange extract (or lemon). Really good...
...

Thanks Charles for the link.

Pop's brine is cure meaning sodium nitrite along with salt and sugars. I don't use Pop's formula myself for curing.
For a cure I use way less salt and no sugars.

 

[bazzz9]

I like cooking chicken legs using a similar rack. Usually just put some rub on them and put them on the grill dome at 350 until they’re done. May have to try a brine but have been happy with them with just the rub.

 

[Jim_C]

Chicken legs are great on the smoker, brined or not. Your giving me an idea for tonight’s dinner.

 

[DRKsmoking]

You have some nice legs there.

I love using my leg racks also.

I brine them sometimes also. Normally in Pops wet and also with Rick's @chopsaw mention of addition of lemon or lime . very good .

David

 

[Parshooter]

Nice, I just bought a big bag o' legs at Costco. Going to have to get me one them racks now.

 

[912smoker]

Yes those look great and also need a rack!

Keith