Made a quick and dirty brine:
- 2 cups water
- 1/4 cup sea salt
- 1 tablespoon crushed dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried savory
- 8-10 peppercorns
- 1 teaspoon cayenne pepper for fun
- 1 onion quartered
- 1 quart vegetable broth
- 2+ cups ice
Bring top section of ingredients a boil and turn off to let the spices release their full potential. Let cool 10 mins. Then drop the temperature with the ice and vegetable broth and threw in the onion. Make sure the brine covers the legs then let sit for 12-18 hours. Rinse the legs off when you pull them from the brine. Pat dry. Sprinkle with you favorite seasoning
Smoked at 200* for 4+ hours till internal temperature reached 165*. Pulled and wrapped (3) or them. Could not wait for the 4th one. A little cottage cheese and micro greens to make the beer healthy.
Smoke was a bit strong since I used Hickory. Should have cut it with some Apple wood but, I am out! Still very good. WAY better than the last one I had at the state fair. Self grade: A- for too much smoke flavor. I think next time I am going to cut the skin back too. Not cut all the skin off, just less of it. That is the thing about BBQ, it is "not crispy" so the skin is kind of rubbery. I suppose the other option would be bring them to 160* then finish them on the grill to crisp it up.