Smoky, succulent, and finger-licking good, you’re going to love these juicy, flavorful smoked chicken legs! Perfectly seasoned, you don’t even need any sauces to enjoy them!.
At least not in our house. Unless they’re wing drummettes, Abe and I are never really moved by them.
But when they come off the smoker looking like this with their crispy skin and juicy insides? How can you resist?.
You don’t even need barbecue sauce for these chicken drumsticks – but why would you skip it?!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!.
Every kind of chicken needs a little help to become one of your favorite foods.
Turkey needs to be brined. Wings need to be sauced. Chicken drums need to be seasoned…and smoked, in this case. I’ve got you covered with this recipe!.
In a world where everything is constantly getting more expensive, chicken legs seem to always be on sale, don’t they? Especially in the summer when everyone is on a grilling kick.
(You know what’s even cheaper? Chicken leg quarters, and the answer is yes, you can smoke them instead of drumstick following this recipe if you want to!).
Smoking chicken legs is a fantastic way to infuse juicy, flavorful meat with that quintessential smoky barbecue taste. When done right, hot-off-the-smoker chicken legs have ultra-tender meat that pulls right off the bone and is loaded with wood smoke flavor. But nailing the perfect smoked chicken legs requires knowing exactly how long to smoke them. Undercook them and you’ll end up with dangerously underdone poultry. Smoke them too long and you’ll have dried out, leathery chicken legs. So what’s the ideal smoking time for chicken legs? Let’s find out.
Why Smoke Chicken Legs?
Chicken legs have more fat, collagen, and connective tissue than chicken breasts and wings. Because of this, they work well for low and slow smoking, which breaks down tough proteins to make meat that is tender and falls off the bone. When you smoke chicken, it gets a depth of smoke flavor and seasoning that you can’t get any other way. From a cost perspective, chicken legs are very budget-friendly. Legs are usually less than $1 a pound, so they’re a better deal than other chicken cuts.
Factors That Affect Smoking Time
When smoking chicken legs, the exact timing can vary substantially depending on several factors:
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Size of the legs – Larger, meatier legs will obviously take longer than smaller ones.
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Temperature of the smoker – The hotter the smoker temperature, the less time needed. Cooler temps require longer smoking times.
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Type of smoker – Smoker design impacts airflow and temperature regulation, affecting total cook time.
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Use of a rub or marinade – Salt and acidic ingredients can denature proteins, helping meat cook faster.
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Bone-in vs. boneless – Boneless legs will cook faster with more exposed surface area.
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Brined or not – Soaking in a brine solution can speed up cooking time.
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Altitude – Higher elevations require slightly longer cooking times
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Weather conditions – Cold or windy days increase overall cooking time.
Taking all these factors into account, at a smoker temperature of 225°F, bone-in chicken legs generally take around 2 – 2 1/2 hours to fully cook, with a target internal temperature of 175°F Now let’s look closer at techniques for perfectly smoked chicken legs.
Step-by-Step Guide
1. Prep the Chicken Legs
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Start with skin-on, bone-in chicken legs and thighs. Rinse under cold water and pat dry completely with paper towels.
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For added moisture and flavor, consider soaking them in a quick brine before smoking.
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Apply a dry rub, herbs, or marinade if desired. Get the seasoning nicely distributed on all sides.
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Let the legs sit for 15-30 minutes to allow flavors to penetrate.
2. Preheat Your Smoker
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With charcoal or wood chunks, heat your smoker to around 225 – 250°F.
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Another option is using an electric smoker with wood chips/pellets to reach the target temp.
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Maintain temperature as steady as possible throughout the entire smoking time.
3. Smoke the Chicken Legs
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Place legs on the racks, being sure not to overcrowd.
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Insert a probe thermometer into the thickest section of a leg, avoiding the bone.
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Put the lid on the smoker and leave the legs to cook until they reach 175°F on the inside.
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Time will range around 2 – 2 1/2 hours depending on the factors mentioned earlier.
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Spritz or mop legs with sauce/liquid if desired during smoking.
4. Check for Doneness
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Test temperature in multiple spots to ensure all legs are fully cooked.
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Meat should look opaque throughout with juices running clear.
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Skin will have bronzed and crisped from the smoke.
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Legs should feel very tender when pierced with a fork.
5. Allow to Rest
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Always let smoked chicken legs rest 5-10 minutes before biting in.
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This allows juices to redistribute for a moist, tender finished product.
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Tenting legs with foil while resting keeps them piping hot.
6. Serve and Enjoy!
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Carve legs into pieces or serve whole for a hearty, satisfying meal.
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Pair with classic barbecue sides like coleslaw, beans, corn, and cornbread.
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Offer your favorite bbq sauce on the side for dipping if desired.
If you follow the steps above, you’ll be able to smoke chicken legs that are juicy and smoky. They will go fast at your next backyard barbecue or picnic. Start up that smoker, and get ready for some delicious barbecue!
FAQs
Still have some questions about getting the perfect smoked chicken legs every time? Here are answers to some frequently asked questions:
What’s the ideal temperature for smoking chicken legs?
To smoke chicken legs, the best temperature range is between 225°F and 250°F. Lower than 225°F might not be safe for cooking the meat, and higher than 250°F might dry out the outside.
Should I brine chicken legs before smoking?
Brining is optional but can make the meat even juicier and more seasoned. Try soaking for 1-2 hours in a simple brine solution.
How can I tell when smoked chicken legs are fully cooked?
They should register 175°F internally in the thickest part of the meat. The skin will be bronzed and crispy when done.
Can I finish cooking legs at higher heat if needed?
Yes, you can finish in a 350°F oven for 10-15 minutes until hitting 175°F. Broiling also works well.
How much smoke flavor do chicken legs need?
2-3 hours gives plenty of bold smoky flavor. Quick-smoke for just 1 hour for milder smoke taste.
What woods work best for smoking chicken?
Fruit woods like apple, cherry, peach, and pecan pair beautifully with chicken. Avoid heavy mesquite smoke.
Should I brine before smoking chicken legs?
While not mandatory, brining does make the meat more moist and seasoned. A simple salt-sugar brine works great.
Can I smoke chicken legs that are still partially frozen?
It’s best to fully thaw chicken legs before smoking to ensure even, thorough cooking.
What temperature are smoked chicken legs safe to eat?
Chicken legs need to reach an internal temperature of 165-175°F to safely consume.
In Summary
For succulent smoked chicken legs with genuine barbecue flavor, maintaining a low smoking temperature of 225-250°F for approximately 2-2 1/2 hours is ideal. Consider a quick brine for added moisture and season legs generously. Use fruit woods for a subtle, smoky taste. Check the internal temp, let legs rest adequately before serving, and prepare for some seriously satisfied guests! What are you waiting for? Fire up that smoker and get ready to enjoy the finger-lickin’ goodness of perfectly smoked chicken legs.
What temperature should the chicken legs reach when smoking?
The chicken legs should reach an internal temperature of at least 165 degrees F in the thickest part of the meat. I find dark meat chicken, especially drumsticks, have the best flavor and tenderness at 180-185 degrees F.
Should I brine chicken legs before smoking them?
You decide! Since smoking is a slow cooking method, brining isn’t needed, but it can make the chicken more juicy and flavorful.