Results 1 to 5 of 5

Thread: Simple smoked chicken legs and thighs

  1. #1

    Default Simple smoked chicken legs and thighs

    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.

  2. #2
    Join Date
    Aug 2010
    Plano, Texas


    Wow, great recipe.

    Thanks for sharing, DFW
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  3. #3
    Join Date
    Aug 2013
    New Joisey


    I tried this this evening with a rack f 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!

  4. #4



    Should I gather that came from your backyard?

  5. #5
    Join Date
    Jun 2012
    Des Moines, Ia


    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts