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View Full Version : Simple smoked chicken legs and thighs



DFW
07-30-2013, 06:42 PM
10% brine solution: (1 liter of water, 100mg of salt, 1/4 cup molasses).
Rub: 2 tbs paprika, 1 tsp allspice, 1/2 tsp cayenne pepper.

Warm brine solution on the stove, stirring until all ingredients dissolve. Cool brine in the refrigerator for a few hours.

Brine chicken parts for 2 hours in the refrigerator inside a ziplock bag with the air removed.

Dry chicken, apply rub both underneath and on top of skins.

Stack chicken in smoker on 3 racks so each rack bastes the chicken below it. (4 pieces on each rack). I put 4 thighs on the top rack because they tend not to dry out as much as the drumsticks.

I used peach wood to smoke for about 1.5-2 hours @ 250 till the internal temp reached 165F.

Finish chicken on grill till skin is crispy and brown or simply remove the skin before serving.

DReeves
08-02-2013, 12:30 PM
Wow, great recipe.

Thanks for sharing, DFW :)

Xyzzy
08-20-2013, 07:38 PM
I tried this this evening with a rack :pf chicken thighs and 2oz of apple @200 for two hours and then about an hour @250 until it got to 175. Then a minute or two on my grill to crisp it up a little. Wow that was good! I never would have thought to use allspice like that. Delicious! Thanks!

unclemau
08-21-2013, 01:11 AM
peachwood?

Should I gather that came from your backyard?

Bwalk76
04-12-2015, 07:48 PM
The key is to brine the chicken for several hours if not more. Without the brine the chicken comes out a bit dry/rubbery in my opinion.