Poultry Smoked Chicken Legs

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Mike

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INGREDIENTS:

INSTRUCTIONS:

  1. Preheat recteq to 325°F.
  2. On a cutting board, trim any excess fat or skin on the chicken.
  3. Rub the chicken with olive oil, then season with Chef Greg's 4 Letter Rub and Rossarooski's Honey Rib Rub.
  4. Arrange chicken legs on the recteq and spritz with butter.
  5. Cook for 90 minutes until an internal temp of 165°F is reached.
  6. Dip the chicken legs directly into the BBQ sauce, or brush it over the legs liberally until fully coated. Continue to cook until an internal temp of 180°F is reached and the sauce has become tacky.

 
Those look great, @Mike and they must taste great too as the recipe calls for 12 legs and there are only 8 on the plate. What happened to the other four? Taste testing run amok, perhaps? :unsure:
 
I would hope not rubbery at 325. My chickens and turkeys have very crisp skin at that temp.
 

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