Thighs and Legs

I'm loving my new UDS!! Finished building it 3 weeks ago and every weekend since it's been fired up. A 7# butt the first weekend, 2 slabs of baby backs the next weekend and then chicken thighs and legs this past weekend. I brined the chicken for a few hours in 2 gallons of water with 2 cups brown sugar and one cup kosher salt. Rinsed an patted dry. Then applied a generous amount of some poultry rub I had made up from last summer. Rub included paprika, brown sugar, sugar, Tony Chacheres, salt, celery salt, pepper, ceyenne, dry mustard, onion and garlic powder. A little on the spicy side, but they turned out great!! Smoked with a few apple chunks between 300-350 for an hour then flipped each piece and smoked for another hour. My biggest thigh was right at 160 after 2 hours. Done to perfection.

Thanks.

Maylar said:

Do you rub under the skin or just sprinkle on top?

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I just sprinkled on top and rubbed it in. Nothing too fancy or crazy. Was the easiest smoke thus far on my UDS.