Easy Smoked Chicken Legs in the Masterbuilt Smoker

After two failed attempts at smoking chicken legs in the Masterbuilt smoker, I decided to give it one last attempt. This time, I have simplified the entire process. I feel in the previous attempts; I was over complicating the recipe. The main difference this time, was I brined the chicken legs in a very easy brine for about 6 hours. This crucial step did in fact keep the chicken from drying out and made each piece more flavorful and juicy. The other difference was the smoking temperature and the type of wood. In previous attempts I used the low and slow method and it dried out the legs as well and made the smoke flavor over powering. These legs were smoked at 275 degrees to an internal temperature of around 170 degrees, which took about an hour and 40 minutes. Also, instead of using hickory or mesquite wood chips, I used apple. This gave the chicken a nice mild smoke flavor that was not too overpowering or bitter. The chicken legs came out nice a juicy with an awesome mild smoky flavor, so I would consider this third attempt a success. Chicken Brine: 4 cups water 1/4 Cup Brown Sugar 1/4 Cup Salt In a mixing bowl, place the brine ingredients and whisk heavily until salt and sugar is dissolved in the water. Pour brine over the chicken making sure each piece in fully covered. Chicken Rub: Your favorite pre-mixed store-bought rub. However, I made sure mine had brown sugar in it. Thanks for watching and for your ongoing support. Bring the great outdoors into your home or cabin. Shop now and save 10% on all orders over $49 using coupon code TAKE10 - https://inspiredbytheoutdoors.com/ Troy Webb https://www.utahoutdooractivities.com https://inspiredbytheoutdoors.com/ - Outdoor Inspired Gifts   / utahoutdooractivities   - Like us on Facebook   / utahoutdooractivities   - Check out our Instagram Page