Ingredients
- 12-14 Chicken Thighs and Legs
- 1 cup of your favourite BBQ sauce
- ½ Pound butter
For Brine
- 4 cups Water
- ¼ cup Kosher Salt
- 3 Tbsp Brown Sugar
- 1 Tbsp Black Pepper
For Rub
- ¼ cup Kosher Salt
- ⅓ cup Brown Sugar
- 2 Tbsp Paprika
- 2 Tbsp Garlic Powder
- 2 Tbsp dried Parsley
- 1 Tbsp Black Pepper
- Bradley Flavour Bisquettes – Hickory
Directions
- Dissolve together ingredients for the brine.
- Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
- Remove from brine, rinse and pat dry.
- Mix together ingredients for rub.
- Coat chicken evenly in rub.
- Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
- Melt ½lb of butter and add remaining rub to an aluminium baking dish.
- Place chicken in the butter bath and smoke for 1½ hours.
- Remove the chicken from the butter bath.
- Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
- Serve warm with extra BBQ sauce.
Recipe by: Lena Clayton