Nashville Hot Smoked Chicken Legs - Cowboy Kent Rollins
Servings 8 legs
Ingredients
- 8 cups iced water
- ½ tablespoon cloves
- ½ tablespoon allspice
- 1 tablespoon dried rosemary
- 1 ½ tablespoons salt
- 3 teaspoons cayenne pepper
- Red River Ranch Mesquite Seasoning or seasoning of your suiting
- 8 chicken legs
- ½ cup hot sauce
- 4 tablespoons Worcestershire sauce
- 4 teaspoons dry yellow mustard
- 1 tablespoon onion powder
- ⅓ cup light brown sugar
- 2 tablespoons dark corn syrup
- 4 garlic cloves minced
Instructions
- Add the water to a large bowl. Stir in the cloves, allspice, rosemary, salt and cayenne. Add the legs, cover and place in the fridge for at least 6 hours or overnight.
- Preheat the grill or smoker to about 240 to 250 degrees F. I started with oak hardwood lump charcoal. Then, I added a heaping handful of alder wood chunks and a couple handfuls of mesquite chips. Feel free to use any wood combination you prefer. If you’re using a grill place the coals to one side for indirect heat.
- Remove the chicken from the brine and set on a wire rack. Pat dry with a paper towel which will help make for a crispier crust. Season generously with the Mesquite seasoning (KentRollins.com), or your favorite all-purpose seasoning.
- Place the legs on the grill/smoker. If using a grill, place the legs on the indirect side of the heat. Close the lid and cook for about 25 to 30 minutes.
- Meanwhile, in a small saucepan, combine the hot sauce, Worcestershire sauce, mustard, onion powder, brown sugar and corn syrup. Bring to a low boil for about 3 minutes, stirring constantly. Remove from the heat and stir in the garlic cloves.
- Flip the legs and baste with the sauce. Continue cooking for 20 more minutes, or until the internal temperature is 160 degrees F. Be sure and baste and flip the legs about every 4 minutes.
- Remove from the smoker and cover with tin foil and let rest for about 10 minutes. Serve warm.
