Dry-brined smoked chicken legs with a grill finish
Adapted from CHAT-0091 and CHAT-0105; the recovered dry-brine amount is standardized by weight and the seasoning and complete process are newly specified.
- YIELD
- 6–8 servings
- PREP / WAIT
- 20 minutes, plus 8–24 hours dry brining
- COOK
- 1 1/2–2 hours smoking, plus 5–10 minutes grilling
Ingredients
- 5 lb chicken drumsticks, not injected or pre-salted
- 18 g kosher salt (about 2 tbsp Diamond Crystal; use weight for other brands)
- 1 tbsp neutral oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup barbecue sauce (optional)
Method
- Pat chicken dry without rinsing. Distribute the 18 g salt over all pieces and place on a rack over a rimmed tray on the refrigerator's bottom shelf. Refrigerate 8–24 hours.
- Heat smoker to 300°F. Mix paprika, garlic, onion, pepper and thyme; brush legs with oil and apply this salt-free blend.
- Smoke directly on the grate with space between pieces. Start checking after 60–75 minutes. Cook until at least 165°F in the thickest meat away from bone.
- Transfer straight to a hot grill. Turn every 1–2 minutes to crisp the skin, usually 5–10 minutes total, and finish around 175–185°F for tenderness. Brush optional sauce on near the end so it does not burn.
- Rest 5 minutes on a clean platter. If a piece finishes early, hold it hot at 140°F or above or serve it promptly.
Notes & storage
- Matches the original dry-brine preference and grill finish. Omit extra salt in commercial rubs, and skip brining if the package lists an added salt solution.
- Refrigerate finished chicken promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F.
- When sharing a smoker with ready-to-eat corn, position chicken so raw drips cannot land on the corn.