The Best Smoked Barbecue Chicken Leg Recipe – Grillbillies – BBQ Pros

today Stephen Chancellors with me theseone of our instructors I drilled Eliseand we’re going to walk you through achicken leg recipe that we’ve used hereseveral times we work real well okayhere are the components that we’re goingto use for this chicken leg recipe todaythe chicken that we use is SpringerMountain for chicken and the reason weuse this chicken is simply becausethere’s very little fat content underthe skin and you notice that by howwhite it is if you compare that toothers in the in the cooler at thesupermarket you’ll see the others have ayellow tint to and that indicates thatthere’s a heavy layer of fat underneathwe’re also going to use two seasoningskiller hog AP rub and we’re going to usehead country original the Keller Hogg APrug is a combination of salt garlicpepper and the head country is kind ofan herb e type of seasoning so theywon’t work well together in conjunctionwith that we’re going to create what wecall the barbecue hey butter bath andthat’s created by using chicken brothand one stick of butter also the butterby the way here I’m good Steve isindicating that to me it’s salted okaythe last ingredient which leaders at thevery end will be Carolina collision andCarolina collision there’s a localproduct but it’s excellent on chickenand it’ll give it a great flavor andgive a good color okay this cook is Ihave 1/2 pan you see already got somechicken in there ready to go you’ll need1 Bowl this is for your sauce fordipping the chicken later and one rackit’s in the half pantsyou’ll also need a good sharp knifewhich is alwaysyeah when you’re barbecuing a cuttingboard gloves obviously see I’m usingthem you’ll need a 1 cup measuring cupand as always you need your thermoopinion your temperature probe so theone with the chickens done I’m ready togo so the next thing we’re going to dois start prepping the chickenyou see I’ve already got must have beenalready prepped ever want to demonstratethe first thing you want to do is pullthe skin back and you’ll notice there’sa membrane under there and you can kindof slide your thumb underneath it inmost cases and pop it off if it’s tootough you can’t do that without tearingthe skin just take your knife and cutthat membrane the idea is to get this inpull all the way back so you see howit’s all the way then you’ll see thesetendons on the outside right here wewant to remove those because those arejust tough and if you’ve ever eaten thechicken leg know there’s that alwaysthat big tendon in there so we’re goingto cut that off and there’s a little oneover here I didn’t cut that off stickingright underneath it cut it off ok inaddition you’ll see with all the legsthere’s this little bald extensionthat’s over here and we’re going to goahead and kind of cut that straight offand put that over here the reason why wedo that is when we pull the skin backover the skin will come up higher andcover more of the top of the meat andprotect the meat and keep it moist onenote is with the pieces you cut off youcan save this freeze it it makes greatstir-fry later so if you want to youcould save those especially if you knowa lot you want to save it ok so nowwe’ve got the there’s also in hereyou’ll see sometimes there’s otherlittle tendons in there that you cantake out it’s optional if you want toyou see the white tendons in there andyou can go ahead and take thoseokay so you see we have a chicken readyto go at this pointnow we’re raiding the season so Jenna’sgonna come over here so I don’tcontaminate the seasoning container he’sgonna put the seasoning on first we’regoing to start with the apt all-purposeseasoning we always put our salt whichis our software we always put that onfirst kind of a medium coat around okayand then the next is our savory which isthe head country we’re going to put thaton and the reason why were seasoning themeat we want to get the seasoning get tothe meat so the meat has it on there alot of times people just see on theoutside and bite into the the chickenand the skin has prevented iya thatseason getting to the meat so you wantthe seasoning on the meat so that’s whywe always do that nowyou’ll seelittle better okay so we take this againyou see how we’re pulling it over andsee how we get push it down and pullthat skin up over and you’ll see nowwe’ve got a nice covering of the skinover that we season it again and that’sokay the bottom part cuz it’s gonna bedown on that butter bath which willprotect you okayokay and then after that’s done we takeit and we place it within our panthey’re kind of opposite I want to putthe big pieces towards the outside andthe smaller pieces towards the middlebecause the outside is going to cook alittle bit faster so if you havedifferent sizes of legs put the littleones in the middle and I’m also tryingto position them so you see there nowthe skin is on the top and the meat sideis down okay so now here’s where thebutter comes in and we have our butterall right okay remove the skin and we’llcut it up into smaller pieces we’regoing to strategically place it aroundhere but not on top of the chicken donot place it on top of the chicken placeit around the chicken because if youplace it on top it’s gonna melt and it’sgonna pull all that seasoning off so youwant it around just like thatnow we’re gonna take one cup of chickenbroth that’s where the measuring cupcomes in now you don’t need a lot ofbroth in this recipe because we don’twant to submerge the chicken we justwant to put it up so we get somemoisture in the pan here again you seeI’m pouring it on the side all right Idon’t want to pour it on the chickenand we pointed in on the side so thatand then you can do that so I don’t takethe seasoning off if you do happen toget some seasoning off you can alwaysadd a little bit moreso now it’s ready to put on the smokernow we’re going to the smoker and whatwe’re going to use today is the MyronMixon 3600 pellet grill so we’re goingto take the legs and we’re gonna putthem on the top rack we have the tempset at 300 and we’re gonna let it gountil we reach our temperature internaltemperature of in the area of 190 to 195okay here we are it’s been about twohours and we’re going to check thetemperature out[Music]right at 192 ready to pull the chickenif you notice the sausage here in pan Iput this in about 15 minutes ago to getthe chicken and head over to the table[Music]we’re at the final process now we pulledthe chicken off the pellet cooker and asyou could see some of the juices thatbuilt up in the pan so now we’re readyto do the saucing oven and steam isgoing to walk you through the finalprocess finished of the legs off okayfirst of all you notice I have a cleverarm that I have a warm glow underneathit because the chickens hot so you justregular rubber glove isn’t enough Anitawarm glove underneath it also again wewarmed up the sauce so we’re not usingcold sauce that would just cool off thechicken so we take the chicken at thispoint all right we get the let’s dostrip off of it and then we put it inthe sauce you get a good coating on thesauce and we put it in the pan the samedirection that we had in its a butterbath so get that off there so it’s themeat side down the D and get a goodreading them sauce on there and we’restacking in the panso having we don’t brush it you get abit much better coating when you’redipping it in the pan like this on thechicken it cuts all overokay so there we have itso that’s what it looks like now we’regoing to put them back on the smoker forabout seven to ten minutes and let thatsauce set okay so here we are[Music]we’re gonna do this about seven to tenminutes okay so here we are about eightminutes so here we are with the finishedproduct we have our chicken brain eat sonow we’re going to bring in our tastingexpert to taste it out take it out verygood push me it’s dripping juice socan’t beat that I’m a golf game readread oh now we hope you enjoyed thisvideo and hopefully you know you’ll trythis out in the backyard we wouldappreciate if you let us know what youthink we’re going to try it right nowand see what we think to all of youthank you very much thank you for yoursupport and stay safe god blesshmm good job[Laughter]you