DIRECTIONS

PREPARE THE BRINE

• Prepare brine as per package directions.
• Place chicken and brine into large ziploc bag. Squeeze all the air out before sealing so that the chicken is fully covered in the brine.
• Place in large bowl and into refrigerator for at least 4 hours but overnight is preferred.

SMOKING THE CHICKEN

• Preheat wood pellet smoker to 250 F.
• Remove the chicken legs from the brine and pat dry.
• Season generously all over with Whiskey Bent BBQ The Bird Dry Rub.
• Place chicken legs on the smoker and smoke until they reach an internal temperature of 175 F. We had the chicken legs on the smoker for approximately 1 ½ hours.

CRISPY SKIN

If you are wanting nice crispy skin, spray with Duck Fat Cooking Oil Spray when you have just a few minutes left.