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Chicken legs and thighs

I am looking to smoke this Saturday with some pecan wood, chicken legs and thighs. Planning to rub them the night before and let them sit. My question is how long and at what temp should I smoke them for maximum flavor and juiciness? Any help would be welcomed. Thanks.

Comments

  • SkiddymarkerSkiddymarker Posts: 7,650
    Well now, lots of options. Rub under the skin, maybe even a touch of melted butter - depending on your rub. A touch of corn starch or baking powder in the rub on the meat will add to the crispy crust. Indirect at 425-450 will give a nice skin. 
    Direct at 350-400 raised will also give a similar result - but depending on the trim of the legs and thighs- you could have a bit more grease smoke. 
    To really get the pecan it is better IMHo to start the meat indirect at grid 325 and let it come up over 20 minutes or so to 450. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MickeyMickey Posts: 17,590
    Raised at 400 direct. Leave uncovered in fridge over night. Very light EVOO & rub a few mins before putting on. I mix pecan and cherry chips (NOT A LOT). Cherry gives it real good color. Same for turkey legs.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Kasey595Kasey595 Posts: 20
    Thanks for the advice, I am looking forward to doing them.
  • yellowdogbbqyellowdogbbq Posts: 383
    +1 @Mickey, finish at 165 and remember to go light on the chips or chunks because poultry really takes up the smoke.  Have fun.
  • Little StevenLittle Steven Posts: 28,168
    I like to cook legs and thighs to about 190* or so. Meat doesn't dry out and the skin is really good

    Steve 

    Caledon, ON

     

  • Kasey595Kasey595 Posts: 20
    About how long am I looking at on the cook if I am cooking indirect at about 425-450?
  • QDudeQDude Posts: 638
    I like to debone the thighs as I seem to get a more uniform cook and it is faster. I pull them when they hit 165 degrees. The Yardbird rub is great!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • BeaumontyBeaumonty Posts: 174
    I cook legs and thighs to 185*.  

    It looks like you are going in a bit of a different direction but buttermilk works magic on chicken too.  Next time consider brining in it.  I have an excellent recipe but the skins will have to be dried off well to crisp up.  
  • rsmith193rsmith193 Posts: 219
    I've done well with filleting the fat off the skin, this will give that bite through skin. Start with  indirect in a pan and pat of butter at 300 for an hour. Then indrect on a frog matt for 45 min. Start on the frog matt skin side down for 10 min, then skin side up for the remainder.
  • Kasey595Kasey595 Posts: 20
    Chicken cook turned out well thanks for all the advice.
  • Kasey595Kasey595 Posts: 20
    Here is a pic
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