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Smoked Chicken Legs Recipe: How to Smoke Chicken Legs. Written by MasterClass. Last updated: Aug 19, 2023 • 3 min read. Making smoked chicken legs is easier than smoking a whole chicken, and the dark meat benefits from this slower cooking method. Learn how to infuse chicken legs with smoke flavor using this easy recipe.
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Dump them in the middle of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals. Pellet/Electric Smoker (Traeger Chicken Legs) - Pre-heat your grill to 275°F. Follow the manufacture's instructions to get an even smoke when making chicken legs on pellet grill.
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How to Smoke Chicken Legs. Prep Smoker - Preheat your smoker to 275 degree F according to manufacture's directions.; Prep Chicken Legs - Drizzle the chicken legs with olive oil and then sprinkle BBQ Chicken rub on top. Work the rub into the chicken legs so they are completely covered. Smoke - Place drumsticks on preheated smoker, close lid and smoke for 1 hour - 1 1/2 hours or until.
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Brine the chicken. Combine brown sugar, salt, and 6 cups water in a bowl. Stir until sugar and salt are dissolved. 1 cup brown sugar, 1 cup kosher salt, 6 Cups Water*. In a large resealable bag (or several) or a large bowl (or several), add your raw chicken legs and then divide the brine between the containers.
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Place 3 tablespoons of dry rub into a bowl (or on a plate) and roll each leg into the dry rub. Make sure each leg is completely covered in dry rub. Place the chicken legs onto the smoker and spray the chicken legs with cooking spray and cover. Smoke the chicken legs for 2-2.5 hours total (depending on how big the chicken legs are) at 275ºF.
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Instructions. Preheat your grill smoker to 250 ℉ - 275 ℉. If you're using a legitimate Pit Boss pellet smoker then leave the P-Setting at P-4. Remove chicken legs from the packaging and place them onto a clean cutting board. Pat the surface of the meat with a paper towel so that it's dry before you season it.
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Set chicken to the side at room temperature. Preheat the smoker to 225°F ensuring the grates are clean. Place chicken legs directly on the grates of the smoker and close the lid. Smoke chicken legs for approximately 90 minutes, or until a meat thermometer stuck into the thickest part of the leg reads 165°F.
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Place chicken on smoker and cook for 1.5 hours. Increase temp to 350° F and slather sauce on one side of the drumsticks. Replace lid and let cook for 15 minutes. Turn chicken legs over and sauce the other side. Insert temperature probe in the thickest part of the drumstick, making sure to NOT TOUCH THE BONE.
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Add your favorite wood chips to the smoker and preheat it to 250 degrees F. Add the seasonings to a small bowl and mix to fully combine. Pat the chicken legs dry with paper towels. Spread the dry rub generously over the chicken, making sure to season all sides of the chicken leg for a well-balanced flavor.
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Instructions. In a large bowl, whisk together mustard, Kosher salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken legs to the bowl, and rub them all over with the mustard and spices. If desired, transfer to a gallon-sized zip-top bag and refrigerate for up to 24 hours.
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How To Smoke Chicken Legs: Preheat the Smoker: Preheat the smoker to 250 F and set it for two zone cooking.; Prep & Brine Chicken: Remove the chicken legs from the packaging and pat them dry with.
Production of smoked chicken legs. — Stock Photo © Valentyn_Volkov
Combine dry rub ingredients in small bowl. Cover chicken legs in dry rub, ensuring you get it into every nook and cranny. Place chicken legs on smoker and close lid. Remove chicken legs from smoker and turn heat up to 500 degrees. Place chicken back on the smoker, searing each side for 1-2 minutes.
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Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Optional: At 165 degrees brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce). Remove the legs from.
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Step 2: Prepare your chicken legs. Make sure the skin fully covers the meat so that the meat stays juicy and cooks consistently. Then pat each chicken leg dry. Step 3: Cover each leg with a thin layer of olive oil or apply a light coating of non-stick spray. Step 4: Generously coat the legs with the rub you are using.
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Step Four: Smoke until the internal temperature is 160ºF in the thickest part of the drumstick. Remove from the smoker. Step Five: Heat the grill to about 400ºF and place the legs on the grate for about 2 minutes per side to sear them. This will make the skin crispy. Step Six: Let the chicken rest for 5 minutes.
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Brush the chicken legs with olive oil. Step 3: Combine brown sugar, garlic powder, Roasted Garlic and Peppers seasoning, paprika, chili powder, seasoning salt, and black pepper in a small bowl. Step 4: Apply the rub liberally on the chicken. To season chicken legs, you have two options. One option is to sprinkle the rub on a plate and roll the.
