Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
CHICKEN LEGS
AVERAGE SIZE: 1/4 LB
SMOKER TEMP: 275 DEG
INTERNAL TEMP: 175 DEG
INGREDIENTS
CHICKEN LEGS
MYRON MIXON HONEY MONEY CLUCK RUB
MYRON MIXON CHICKEN SALT
MYRON MIXON MEAT TENDERIZER
MYRON MIXON BLACKBERRY SAUCE
1.5 STICKS SWEET CREAM BUTTER
1 GALLON WATER
1 CUP SALT
1 CUP SUGAR
DIRECTIONS
Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a
pot on a heat source. Stir until the sugar and salt are dissolved.
Prep Work – Remove the chicken leg out of the pack. Remove any pin
feathers that are visible. Peel back the chicken leg skin and remove the
tendon with a knife at the knuckle of the leg. Roll the skin back to cover the
leg. Use the MM meat tenderizer to pierce the skin all over the leg. After the
rub is applied, place the chicken legs into an aluminum pan. Chop up a stick
and a half of unsalted sweet cream butter and place the butter pats in
between the legs.
Rubs – Use Myron Mixon Honey Money Cluck Rub and the Myron Mixon
Chicken Salt. Apply the rub generously all over the legs.
Time to place the chicken legs on the smoker at 275 degrees.
Cook – Legs will cook uncovered in the smoke until it reaches an internal temp
of 175 degrees. This will take approximately 1.5 hours. Glaze the legs with
Myron Mixon Blackberry Sauce. Put the legs back on the smoker for 4 minutes
to set the sauce.
Rest – Allow the chicken legs to rest for 10 minutes.