Smoked Chicken Legs Food

SMOKED CRISPY CHICKEN DRUMS WITH MAPLE BUTTER HOT SAUCE

Steps:

• Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.
• Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.
• Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill.
• Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.
• Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.
• Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.

SMOKED CHICKEN DRUMSTICKS

Steps:

• Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
• Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
• Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
• Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

SMOKED TURKEY OR CHICKEN LEGS

Steps:

• Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
• Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
• Cover and let soak in cool place for 12 hours.
• Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
• Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
• Remove from smoker and let sit 15 minutes before serving. Enjoy!

COLD-SMOKED CHICKEN LEGS IN A CHINESE CURE

Steps:

• Boil 2 cups water, star anise, ginger, and zest in a 1-quart saucepan, covered, 5 minutes, then cool infusion, uncovered, to room temperature, about 30 minutes.
• Stir together kosher salt, Insta Cure, and remaining 4 cups water in storage tub until solids are dissolved, about 3 minutes, then add brown sugar, soy sauce, hoisin sauce, and cooled infusion (with solids). Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
• Add chicken to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 4 to 6 hours.
• Rinse chicken and pat dry, then discard brine.
• Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack and add 1 1/2 cups sawdust to pan.
• Light 6 charcoal briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
• When sawdust begins to smolder, replace top rack and arrange chicken legs on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F or sawdust stops burning, light 1 more briquette and add to sawdust.)
• Smoke chicken, adding 1 1/2 cups sawdust to roasting pan and stirring with tongs every 1 1/2 hours to ignite unburned sawdust, 6 hours. (Chicken will not be cooked.)
• Put oven rack in middle of oven and preheat oven to 350°F. Lightly oil an 11- by 17-inch roasting pan. Transfer smoked chicken, skin sides up, to pan and bake until the thickest part of a thigh registers 170°F on thermometer, about 25 minutes. Cool completely, uncovered, then chill, wrapped in plastic wrap, until ready to serve.

EASY SMOKED CHICKEN DRUMSTICKS

Steps:

• Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

SMOKEMASTERS SMOKED CHICKEN

Steps:

• Rinse chicken with cold water and pat dry.
• Mix salad dressing and soy sauce in a bowl; strain.
• Inject chicken breasts, thighs and legs with salad dressing mixture.
• Sprinkle barbeque seasoning evenly over chicken.
• Place chicken in sealable plastic bag; seal bag.
• Marinate in the refrigerator for 8 hours or longer.
• Remove chicken from bag.
• Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
• Use hickory chips or apple wood in the smoker.