Smoked Chicken Legs on Big Green Egg with Malcom Reed HowToBBQRight

Smoked Chicken Legs on the Big Green Egg

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Smoking chicken legs no the grill is a quick and easy cook. Makes for a good dinner - the kids love chicken legs. Or you could do it for a crowd - because you can feed a lot of people with smoked chicken legs.

I found a chicken leg rack at a local butcher. I’ve seen guys turning in chicken legs in competitions and they use this kind of chicken rack and I had to try it out for smoking chicken legs.

I started with a pack of chicken drumsticks from the grocery and layered on two different seasonings. I started with a basic AP rub (4 parts salt, 2 parts granulated garlic and 1 part black pepper) and then applied The BBQ Rub on top of the chicken leg.

Once the chicken legs are seasoned, I just hung them on the chicken rack and placed them on the grill. For these smoked chicken legs, I used my Big Green Egg and set it at 275-300 with 2 chunks of pecan wood.

I let the chicken legs smoke until they hit around 165-170 degrees. It’s going to take a little over an hour to get these chicken legs there. Then I mixed a glaze for my chicken legs by using 18oz The BBQ Sauce and 2oz pineapple juice. I dunked each chicken leg and placed it back on the chicken leg grill rack so the glaze can set.

It will take between 10-15 minutes for the chicken legs to reach a final internal temp of 175 and for the glaze to set.

I remove the whole chicken leg grill rack and take it inside - allowing the smoked legs to cool for 10 minutes.

Once the chicken legs are cooled, remove them from the rack and serve! You can’t beat these sticky, sweet, juicy and delicious smoked chicken legs - everyone loves them.

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For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

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