- Brine chicken legs for 24 hours using this method.
- Get the smoker started, around 90c (194f) with 1 piece of smoking wood. Pecan is a good allrounder.
- Dry chicken drumsticks and coat with your rub of choice.
- Once the smoking wood has had about 20-30 mins for the initial white smoke burn off its time to add the chicken legs.
- Slowly raise the temperature until you get to 180c (356f).
- Cook the drumsticks until the internal temperature hits 88c (190f) or more.
- This may take between 60 and 90 mins depending on how long it takes you to get the smoker up to 180c (356f).
NOTES:
- The light brine for 24 hours keeps the chicken moist and allows the legs to be cooked under smoking conditions.
- The 88c (190f) internal temperature is the point that most of the connective tissue has broken down leaving the chicken to nearly fall off the bone.