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Chicken Thighs & Legs


Chicken thighs or legs

2 bottles Jerk seasoning

2 Tbs honey

Black pepper

Small can of tropical fruit



Mix all ingredients in a large bowl Add chicken, cover bowl, and let marinade in refrigerator for at least 3 hours (overnight is better). Remove bowl from refrigerator .

 Place chicken on a hot grill, over hot coals for @ 1-2 minutes each side. Once colored from charring remove from grill.

 Cover chicken with leftover jerk marinade and place in a smoker at 300 degrees F for 1 hour.

Chicken is done at 180 degrees internal temp.

Chicken Wings


½ gallon Buttermilk

2 Tbs Salt

1-2 Tbs Black Pepper


Wing Dredge:

4 cups Flour

6 Tbs Paprika

2 Tbs Black Pepper

2 Tbs Salt

2 tsp Poultry Seasoning

2 tsp Cayenne Pepper




Brine Wings:

1. Wash and prep chicken wings.

2. Place wings in a large mixing bowl.

3. Combine brine ingredients and add to wings in bowl.

4. Mix thoroughly making sure to coat all wings.

5. Cover bowl and let marinate in refrigerator for at least three hours or overnight.


Wing Dredge:

6. In a large mixing bowl combine dredge ingredients; flour, paprika, salt, black pepper, poultry seasoning, and cayenne pepper.


Ready to Cook:

7. Remove wings from refrigerator.

8. Pour off  buttermilk brine into a stock pot and reserve for later use.

9. Bring smoker temperature up to 300 degrees Fahrenheit.

11. Place wings in the smoker for 45 min. - an hour.

14. Remove wings from the smoker and place back into buttermilk brine.

15. Remove a few wings from brine and dredge in the flour mixture. Coat well.

10. Bring fryer up to 350 degrees Fahrenheit using canola or vegetable oil.

16. Carefully place dredged wings, one at a time into the hot oil.

17. Wings will fry for 2-3 minutes and are generally done when they float to the top and are golden brown. To check doneness, internal temperature should be 180 degrees Fahrenheit.



Smoking a Whole Chicken

2/3 cup kosher salt or more to taste
1/2 cup brown sugar

Old Bay Seasoning
Pickling Spice
1 cup warm water
2 whole fryers (3-4 pounds each)
Olive oil (for brushing)
Freshly ground black pepper, to taste

Mix the salt, brown sugar, Old Bay seasoning, pickling spice, and warm water in medium bowl until well dissolved to make the brine. Split the chickens in half and split them between two one-gallon zip lock bags. Pour all of the brine, splitting it between each bag. Place the bags in a sink and fill with cold water to within one inch of zip top. Press air from bag and seal. Place bags in a large bowl or dish to catch any leaks or drips. Brine the chicken for 6 - 12 hours turning bags a few times.

Remove chicken from bags and rinse under cold running water. Dry chicken with paper towels, place uncovered on a baking sheet in the refrigerator to air dry for a few hours before cooking. The air drying is one way to crisp the chicken skin avoid the rubbery skin that can result from cooking at low temperatures.

Remove from refrigerator and brush with olive oil before seasoning with salt and fresh cracked black pepper or the rub of your choice. Place in smoker at 275F - 300F for 2-3 hours. You can use a digital meat thermometer to verify when the chicken is done. The chicken is done when the breast reads 155F and the thigh reads 165F.

NOTE:  Brine refers to soaking meat in a liquid solution made of water, salt, and sugar. Additional seasonings may be used if desired. Brining tenderizes and flavors meat before barbecuing. As the meat soaks the brine adds moisture, salt, and any seasonings placed in the brine to enhance the quality of the meat being brined. This is accomplished through the process of osmosis. It goes a long way to protect chicken from drying out due to over-cooking.


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