Hey all,
I read on Old's website about smoked turkey legs, I was wondering if the same applied to chicken legs but without the shredding at the end. We have a big football game this weekend and I was wanting to smoke some tailgate food. If the chicken legs are doable by the same guidlines will they be too dry to eat like fried chicken? I have ribs from a couple of shoats we butchered in the winter but I may save those for a dinner occasion. Suggestions?
I would handle them just like wings. When I do wings, I marinate in vacuum marinator with favorite marinade du jour, dust with rub, and allow to reach room temp while the smoker pre-heats to max temp of about 275°F.
While the pre-heat happens, I put all the chicken on shelves and have them ready to go. Into the smoker after an hour, and I apply smoke for 2 hours. When the 2 hours is up, I dunk them in BBQ sauce, and then on to the grill where the portions are cooked until the skin is nice and done, and juices run clear.
Always a hit! The chicken really absorbs the smoke, so for me, two hours is max. I have non-stick mats that I picked up from http://www.thebbqguru.com/hole_e_smokes.htm that eliminate much of the clean-up hassles.
Others will chime in about the benefits of cooking beyond the first two hours in the smoker. I just like the crispiness of the skin when you finish off on the grill.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
IMO, chicken legs, and thighs are one of the better things that can be smoked in the Bradley. You can prepare the chicken legs the same as the pulled turkey recipe (I'm a little bias, but the flavor of the rub is good), or you can do as Bill as suggested or any variety of ways. The key is to take them out of the smoker when they reach 160-165 degrees F.