Posted: 3/30/2025 2:16:27 PM EDT
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how do ya'll do it? Typically I just run them at 250 until done then crank heat up to get some crisp. Dry rup usually since Mrs DV8EDD doesnt like bbq sauce. I'm seeing a few competition videos where they smoke them in a pan with liquids them cover and steam for a while, then finish on dry heat. anyone try that method? |
| I dry rub and smoke legs a lot - my nine year old daughter favorite. They’re finicky. Leave them on too long and they’ll e totally dry. Been watching bbq competitions on food network today and seeing a few things I want to try. Haven’t done the wet steam thing yet but I think because they’re cheap enough they’re a good o e to experiment with |
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never thought to sous vide them, might try that one day. I ended up doing a hybrid thing. Lolli popped them and applied a mix of rubs I had on hand. Stood them up in a foil pan with 1/2 stick of butter in the bottom. Smoked at 275 for 1.5 hours, then finished at 350 after a light coat of 3 parts PF Chang sweet sesame and 1 part Tiger sauce. Not bad. |
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Look up the 0-400 deg method! Prepare legs/wings/thighs, start smoker til smoke appears then throw in chicken. Immediately set smoker to 400deg. 30 min in flip meat, Another 20-30 min glaze with whatever you use. Another 10-15 min take out. Legs take slightly longer than wings. I routinely pull chicken at 180-200 deg and chicken is still moist while skin is crispy. |
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Originally Posted By Stang1911: Look up the 0-400 deg method! Prepare legs/wings/thighs, start smoker til smoke appears then throw in chicken. Immediately set smoker to 400deg. 30 min in flip meat, Another 20-30 min glaze with whatever you use. Another 10-15 min take out. Legs take slightly longer than wings. I routinely pull chicken at 180-200 deg and chicken is still moist while skin is crispy. I have done this before, worked pretty well. We definitely prefer crispy skin after trying a few different methods so we always make sure to finish with high heat. |
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Originally Posted By wildearp: I make a lollipop cut, season, and smoke at 300 until done. Great happy hour food. I'm with this guy. I dont cook any bird low and slow. Thats how you get slimy, chewy garbage. I cook bird at 325F. The time depends on how fat the particular birds were. |
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Originally Posted By giantpune: I'm with this guy. I dont cook any bird low and slow. Thats how you get slimy, chewy garbage. I cook bird at 325F. The time depends on how fat the particular birds were. Originally Posted By giantpune: Originally Posted By wildearp: I make a lollipop cut, season, and smoke at 300 until done. Great happy hour food. I'm with this guy. I dont cook any bird low and slow. Thats how you get slimy, chewy garbage. I cook bird at 325F. The time depends on how fat the particular birds were. tend to agree as well. Chewy skin sucks but still sort of curious to try that comp method. Dunno if I will though, i hate wasting food. |
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Originally Posted By Stang1911: Look up the 0-400 deg method! Prepare legs/wings/thighs, start smoker til smoke appears then throw in chicken. Immediately set smoker to 400deg. 30 min in flip meat, Another 20-30 min glaze with whatever you use. Another 10-15 min take out. Legs take slightly longer than wings. I routinely pull chicken at 180-200 deg and chicken is still moist while skin is crispy. This is what I do but the skin is rarely crispy. It's not floppy or leather but somewhere between chewy and crispy. If I could perfect in the crisp in the smoker that would be awesome. |
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