HOT SMOKED CHICKEN LEGS OR THIGHS
Recipe by Smokai
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INGREDIENTS
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BRINE
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DIRECTIONS
Combine brine ingredients together in a saucepan and bring to a boil.
Allow to cool completely and refrigerate of at least two hours.
Cover chicken pieces completely with chilled brine mixture, you might need to weigh them down with a plate), refrigerate for two hours.
Remove chicken and pat dry with a paper towel.
Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken to surface dry.
COOKING INSTRUCTIONS
- 110 Deg C Until an internal temperature of 75 Deg C is reached, usually two hours or so.
Chicken should be well coloured and deliciously tender.
