Smokin’ Chicken Legs: A Fast and Flavorful Recipe

Are you ready to take your barbecue game to the next level? Look no further than this mouthwatering recipe for hot smoked chicken legs, cooked to perfection on the Big Green Egg. Coated with a tantalizing combination of Jeff’s original rub and barbecue sauce, these chicken legs will have you begging for more. Whether you’re a seasoned pitmaster or a beginner looking to impress, this recipe is sure to satisfy your barbecue cravings.

Preparation: Brine and Dry Time

To ensure juicy and flavorful chicken, we recommend brining the chicken legs. In a large pitcher, dissolve ½ cup of Morton’s kosher salt in ½ gallon (2 quarts) of cold water. Place the chicken legs in a large zip-top bag, pour the brine mixture over them, and seal the bag. Let the chicken legs brine in the fridge for 4 hours or overnight for maximum flavor infusion.

Once the brining is complete, rinse each chicken leg under cold water and pat them dry. Air-drying the chicken legs in the fridge for a couple of hours or longer will help the skin turn out crispy and delicious.

Chicken Legs

Seasoning: The Good Stuff

Now it’s time to add the magic that will make your taste buds dance. Apply Jeff’s original rub generously all over the chicken legs, making sure to get it on the meat under the skin. Gently pull the skin back up to protect the meat, ensuring maximum flavor penetration.

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Smoking: The Cooking Process

This recipe is tailored for a ceramic cooker like the Big Green Egg, but it can also be adapted for a pellet smoker or any smoker that can maintain a temperature of 275°F or higher. If your smoker struggles to reach these temperatures, don’t worry; the drying process will help compensate.

Place the seasoned chicken legs directly on the grate of your preheated smoker. Maintain a smoker temperature between 275-300°F for approximately 1 hour, or until the chicken legs reach an internal temperature of 175-180°F. Using a reliable instant-read thermometer like the Thermapen will ensure each piece is perfectly cooked.

Thermapen Thermometer

Saucing: The Final Touch

To elevate the flavor even further, add a layer of sauce to the chicken legs during the final stages of cooking. Brush on your favorite barbecue sauce, such as Jeff’s original barbecue sauce mixed with yellow mustard, 10-15 minutes before the chicken is done. Flip the chicken legs and brush on another layer of sauce. Let the sauce caramelize in the heat, creating a delectable glaze.

Serving: Time to Enjoy

Once the chicken legs have reached the desired temperature, remove them from the smoker and serve immediately. The tender and juicy meat, paired with the smoky flavors and tangy barbecue sauce, will make each bite a memorable experience.

Tips and Tricks

  • For optimal smoke infusion, use 2-3 small, completely dry wood chunks laid just off center in the Big Green Egg.
  • If you prefer grilling, you can cook these chicken legs on the grill with the addition of foil packs filled with wood chips for smoke.
  • Leaving the water pan dry in the smoker will help create a dryer environment, resulting in crispier chicken skin.
  • Experiment with different flavors by trying different variations of Jeff’s rubs and sauces.
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Get ready to impress your family and friends with these hot smoked chicken legs. For more barbecue inspiration and to explore our range of products, visit Rowdy Hog Smokin BBQ. Embrace the smoky goodness and let the Rowdy Hog take your taste buds on a wild ride.