Smoked chicken legs and thighs

[Major Nikon]

This is a very simple recipe that really brings out the subtle flavors of fruit wood smoking. You can certainly use whatever chicken pieces you like for this recipe, but I think legs and thighs work best.

6 each legs and thighs
10% brine solution: 1 liter of water, 100g of salt, 1/4 cup molasses
Rub: 2 Tbs paprika, 1 tsp allspice, 1/2 tsp cayenne pepper

Combine brine ingredients in a medium saucepan over high heat and stir until dissolved. Remove from heat and cool in the refrigerator for a few hours.

Combine chicken and brine in a 1 gallon ziplock, remove all the air before sealing, and store in the refrigerator for 2-4 hours.

Remove chicken from brine and dry thoroughly. Rub chicken thoroughly with spice rub mixture, including under the skin.

Smoke at 225-250F until the chicken reaches an internal temperature of 165F. About 1.5-2 hours. I smoke with a combination of peach wood I pruned from my trees last winter and cherry chips. You can use all cherry or mix with some apple chips or whatever your favorite smoking wood is. Chips work best as this will be a relatively fast smoke.

I have a couple of different finishing options that seem to work well. After brining, the chicken skins will be rubbery if you just finish the chicken on the grill. If you leave the skins on, I recommend finishing with a butane kitchen torch to crisp up the skins. Alternatively you can just remove the skins and brown the chicken on the grill. The molasses in the brine will cause the chicken to brown nicely either way and the rub adds some good color as well.

I think good bbq doesn't need sauce, but you can serve with your favorite tomato or vinegar based sauce if you like.

[azurnoir]

1. +1 leg quarters are my favorite to smoke

but I've never tried brine on them before smoking -thanks I'll have to try that

[MrMickeysMom]

2. Maybe I should try this one. I smoke whole birds, but never did thighs or legs.

My main problem is how to acquire a constant low temp because I usually do bigger quantities and also use as base, charcoal, then add chips.

I can see doing this without skin, too because I smoke skinless breasts and they stay tender.

[Lucinda]

3. Will pass this along to Bill. Thanks!

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