Smoked Chicken Legs a La Smokin' Pete

[seemore]

Last week I bought some chicken legs for a great buy.

We were not sure what to do with them, until we saw the recipe that Smokin' Pete did and we decided to try that.
So, we put the chicken in an Italian brine and let it sit for 6 hours.  Then I got the smoker ready.
Well, for whatever reason, the element was not heating - well, that was the first thing.
I then switched to my other smoker, and guess what?  The element was hot, but the smoker was dirty and I had to scrape off the plate so the pucks would burn.
After the chicken smoked for 2 hours, I pulled the chicken and put the legs in the SRG to crisp.
One hour later:


And here is a picture of dinner:


Thanks for the idea, Pete.  Those legs were great!!!
seemore

[muebe]

Looks good seemore. Pete has some really good cooks. My first Bradley cook was a stuffed pork tenderloin that he did and was really good ;D

[classicrockgriller]

Does look good and Pete is just a bundle full of Ideas.

[OU812]

Thats a gooood lookin plate of grub.

[smoker pete]

Aw shucks ... I didn't do anything ... But you sure did seemore!!!  Those are some great looking legs.  Haven't done an Italian brine for a long time but after seeing those I will definitely be doing some again soon.

AWSOME looking  :o :o 39¢ a pound!!! Nice find.

[steve-o]

Wow looks tasty!!!

[seemore]

Here is the Italian brine if you are interested:

6 C water
1 C fresh basil, chopped
5 T Kosher salt or 3 T table salt
1/4 C red wine vinegar
1/4 C fresh oregano, chopped
6 cloves garlic, crushed
2 T sugar
1 t red pepper flakes

We left the chicken in the brine for five or six hours;  next time I want to brine the meat overnight.

Mrs.

[steve-o]

Did you rinse it after the brine, or straight in?

[SouthernSmoked]

Yummmieeee!  They really look good!

[seemore]

steve-o yes we did
seemore