2/28/2022 – Skinned and wrapped in standard (not thick) sliced bacon the large chicken legs then smoked them on the Recteq. After cutting them from the leg/thigh quarters they were salted two days before. Several hours before smoking they were “rubbed” with our blackening rub made per Prudhomme’s recipe, then wrapped with the bacon, and then “rubbed” again. That much of the hot rub was almost too hot.
- 5:30 PM – Laid the wrapped legs in the preheated Recteq on Extreme Smoke.
- 6:00 PM – Raised Recteq to 275°.
- 6:50 PM – Raised the Recteq to 400° as the largest leg was 160° IT with the probe almost touching the bone.
- 7:00 PM – The bacon-wrap is sizzling fast and looks like it should not go any further so pulled them and wrapped them in foil to rest.
They had a light smoke flavor and great color. The bacon was done and not soggy. The bacon wrapping worked out well.
