Chef Jason’s World Famous Smoked Chicken Legs

Chef Jason’s World Famous Smoked Chicken Legs

Wow, that is the comment we heard most while sampling the amazing Red Bird Farms Chicken Legs.  The process is simple.

Brine – We used our Bayou Brine, brined them for 8 hours in a bucket, in our fridge – Recipe is on the Package of our brine, 1 brine will handle 16# of Pork, Chicken or Turkey

Rub – We removed them from the brine, DO NOT RINSE, then we rubbed them with Oink and let them sit in the fridge with that rub for about 1 hour

Rack – We used the Traeger Chicken Wing and Leg rack – See Below

Smoke – We turned our Traeger to smoke and let them smoke for about 45 Minutes.  Our smoke temp was 150-160 if you are planing to use your Big Green Egg or other smoker

Roast – We turned up the heat to 400 degrees and roasted them to finish.  About 45 minutes.  Cook to an internal temperature of 160 degrees, remove from the smoker and let rest. (We use our iGrill2 as our bluetooth thermometer on our smoker)

Sauce – We sauced them with our High Altitude Sauce

Boom!!  We strongly suggest you make extra, as these go fast.  Also great for leftovers or as a JUMBO spicy chicken legs, simply smoke, roast and toss in your favorite hot sauce.  Mix some blue cheese crumbles into our High Altitude BBQ sauce for a killer Blue Cheese BBQ Sauce

Happy Grilling, Chef Jason

Traeger Chicken Leg and Wing Rack