Slow Smoked Chicken Legs

[UWFSAE]

A simple recipe that's kid-friendly while still appealing to adults.  Goes REALLY well with my Georgia Gold BBQ Sauce.  The real key here is the ginger in the chicken rub ... it definitely brings something unique to the party.

I brined the legs overnight in my standard smoked chicken brine and used the following rub after a drizzle of lemon-infused olive oil:

JOE'S CHICKEN LEG RUB
3/4 Cup  dark brown sugar
1/2 Cup  white sugar
1/2 Cup  smoked paprika
1/4 Cup  ancho chili powder
1/4 Cup  kosher salt
1/4 Cup garlic powder
2 Tbsp  ground black pepper
2 Tbsp  ground ginger
2 Tbsp  onion powder
2 Tsp    crushed rosemary
2 Tsp    cayenne pepper
1 Tsp    ground mustard
1 Tsp    cumin

After being vigorously rubbed, I held them in the fridge for two hours on an open sheet pan to dry slightly.  I then applied a light second sprinkling of the rub before putting them in the smoker at 250 for two hours over four ounces of oak.  After being removed, they were put under a broiler for a few minutes to crisp the skin and then served with sauce on the side.  Enough heat to interest the adults, enough sweetness to intrigue a birthday party of 15 three-year-olds ...

 

[DivotMaker]

Looking really good, Joe!  Thanks for sharing this one.  Legs are always a good eat...nice change from the old routine of breasts or thighs.  Since you have so many different brines & marinades on here, would you mind posting your "standard smoked chicken brine" in the Brines & Marinades and Injections section?  Thanks Joe!

 

[es1025]

OMG Joe is back!

I have to try this recipe.  everyone loves chicken legs....

 

[DivotMaker]

OMG Joe is back!

I have to try this recipe.  everyone loves chicken legs....

I was pretty excited about this too, Ed!  The "Man of Mystery" has been missed around here!  Most creative Q guy around - hope he pops back in often!

 

[cjr71244]

I'm making this today, what is the goal temp for the chicken?

 

[DivotMaker]

This may be a little late, CJ, but I see you didn't get a reply from Joe.  Personally, I cook all chicken to 165, regardless of the part.

 

[cjr71244]

Yes thanks, I did it to 165, it came out good. I have some leftover drumsticks I"ll maybe crisp up tonight.

 

[cjr71244]

I'm making this again today

 

[swthorpe]

Good deal...haven't seen you in a while!  Enjoy!

 

[Northener]

Giving this a go today,well actually started it yesterday.

After searching for basic chicken brine recipe on this forum I settled on Joe's Hot Wing Brine. I cut in half as I only have 4 1/2 lbs of legs. put legs into my 2 gal crock last night at 6:30, pulled them at 1:00 today and preceeded to give them Joe's chicken leg rub. Into frig to rest a bit as per Joe's recipe, sprinkled rest of rub onto them Here's a pic just before going in smoker.

 

[SuperDave]

Looks like a good start, Jeff.

 

[smokeasaurus]

Those legs might have been smoked slowly, but I would get a plate of em cleaned up pretty quickly  8)