Competition Chicken Legs | Myron Mixon Smokers

This week we are cooking Competition Chicken Legs on our Myron Mixon Smokers G33.

We started out with 8 chicken legs. Typically, in a contest we will cook 16 but here at the house we kept it at 8. Trimming these is pretty simple. Pull the skin down and you will see two tendons on each side. Slip your knife just under each one and cut it out. Pull the skin back up and they are ready to rock!

Next, we are going to inject. There are a number of commercial injections on the market these days but for this cook we just used chicken broth. You’ll want to inject on each side of the bone.

Once injected it’s time to season. Start with the backside and season with a BBQ Rub. We use Killer Hogs The BBQ Rub but any you like will work. Once the back side is seasoned, place on a pan right side up. Season the top with The BBQ Rub.

We like to use some butter in our pan. Cut up a stick and place the pats on the side of the pan. This will allow the butter to melt down but not wash away the rub. Let the pan hang out on the counter while you fire up the pit.

We are using our Myron Mixon Smokers G33 for this cook. This is what we use for every KCBS contest. We started with some Royal Oak Charcoal and got the pit rolling at 275*. Place the pan of chicken on the smoker and cook for 1 hour. For smoke flavor a fruit wood is good. We used Cherry for this cook.

After 1 hour, baste the chicken with the melted butter. This will add some flavor as well as make the chicken have a great color.

After 2 total hours our chicken hit between 180*-190* internal. Pull it off the pit and sauce.

We are using Killer Hogs The BBQ Sauce. Make sure it’s heated and dunk each leg. Top it off with a little more rub and it’s back to the smoker for 8 minutes at 275*.

After the sauce sets for 8 minutes it’s time to box. There are a multitude of ways you can box the legs so play with it and see what works for you!

Ingredients
1. Chicken legs
2. Killer Hogs The BBQ Rub
3. Killer Hogs The BBQ Sauce
4. Butter
5. Chicken Broth

Directions
1. Trim the tendons from each leg
2. Season the back side with The BBQ Rub
3. Place top side up in a pan and season the top with The BBQ Rub
4. Cut up butter and place the pats along the sides of the pan
5. Heat smoker to 275* and place pan of chicken on. Cook for 1 hour.
6. After 1 hour, baste chicken with the butter in the pan
7. After 2 hours check for doneness. Chicken should be between 180*-190* internal.
8. Once chicken is done, sauce with Killer Hogs The BBQ Sauce and top with some more The BBQ Rub
9. Place back on 275* smoker for 8 minutes.
10. After glaze has set remove and box or enjoy!

For more recipes- https://sweetnsavorybbq.com/

For The BBQ Rub- https://h2qshop.com/collections/kille...

For The BBQ Sauce- https://h2qshop.com/collections/kille...