Whole chicken legs

PA Dutch Egger

I found a deal at my local Redners for whole chicken legs (leg and thigh) for 98 cents a lb. Thinking about trying low and slow, 250 to 300, which I have not done for chicken before. Any suggestions, ideas, or feedback on doing it this method?

gdenby

Chicken doesn't benefit much from lo-n-slo. It can be done, but because there isn't fat marbling in the flesh, it can dry out. Also, the skin will probably not crisp.

If you wish to try, 4 - 8 hours in a brine will pump a little more water into the flesh. One method I use for longer chicken cooks is to have a bowl full of broth and dissolved rub on hand. I dip the pieces into the bowl every 15 minutes. This stretches out the cook, but the outside becomes highly flavored, and very well smoked. Sometimes the results are almost black.

For medium length cooks, I marinade the pieces for 8 hours, and cook raised, indirect at about 375.

Griffin

Your skin will be rubbery on the chicken.

SmokeyPitt

http://www.nakedwhiz.com/thechicken.htm

It is a little on the spicy side but deeeeeelish.