Jumbo Pteradactyl Chicken Legs

Roll out your Traeger and get to smoking! Follow this simple recipe to get delicious, smoked chicken legs.

Ingredients:

  • 5280 Culinary Bayou Brine, available at participating locations
  • 5280 Culinary Oink seasoning, available at participating locations
  • Chicken legs
  • 5280 Culinary High Altitude BBQ sauce, available at participating locations

Preparation:

  • Using Bayou Brine, brine chicken in a bucket for 8 hours in your fridge (One package Bayou Brine will handle 16 pounds of pork, chicken or turkey)
    • Brine directions (according to Bayou Brine instructions): Bring two quarts of water to a boil and stir in seasoning blend.  Reduce heat and simmer, stirring to dissolve seasonings and to activate spices – about 5 minutes.  Cool and combine with 2 gallons of ice water in a large plastic bucket
  • After eight hours, remove chicken from brine, do not rinse. Rub legs with Oink seasoning and let sit in fridge for one hour
  • Turn Traeger grill to smoke and let chicken smoke in the Traeger Wing and Leg Rack for 45 minutes. If using a different smoker, set temperature to between 150-160 degrees
  • Turn up heat to 400 degrees and roast them, to finish — about 45 minutes. Cook to an internal temperature of 160 degrees. Remove from smoker and let rest
  • Sauce wings with High Altitude BBQ sauce