Just finished a cook of some Chicken Legs and Chicken Thighs this evening.
Started out with dry brine with salt for about 2.5 hours. Then, added a memphis rub and let it sit for another hour. Prepped the grill for two-zone cooking at 300 degrees on the indirect side.
Cooked for about 30 minutes (till temps hit 155) on indirect with a block of Apple wood for some smoke then moved to direct to finish them off to 165.
They were amazing. That said, I'd probably cook a little slower next time.
Started out with dry brine with salt for about 2.5 hours. Then, added a memphis rub and let it sit for another hour. Prepped the grill for two-zone cooking at 300 degrees on the indirect side.
Cooked for about 30 minutes (till temps hit 155) on indirect with a block of Apple wood for some smoke then moved to direct to finish them off to 165.
They were amazing. That said, I'd probably cook a little slower next time.
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