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- sweetnsavorybb...
For The BBQ Rub- h2qshop.com/co...
For The BBQ Sauce- h2qshop.com/co...

[@petertekampe4644]

I have been afraid to make chicken legs on my MM G33. Same smoker as the one in this GREAT video. The tendon technique, saucing and temp checking just gave me all the confidence I need. Thank YOU for making this to the point and easy to understand video!!

[@Raybird1979]

Chicken legs have always been my favorite, but not that tendon. Thanks for the tip! Have seen a ton of videos on BBQ comp cooking but mostly thighs or wings. Glad that I found your channel.

[@KrizAkoni]

New local sub, congrats on the win!

[@sweetsavorybbq1083]

Appreciate it! We should be filming some more content here soon!

[@mrearlygold]

Wow how great is that. What if we don't have a smoker? Can we do it in the oven? Gas grill?

[@MrZachziv]

I think this would work well over direct heat like a gas or charcoal grill, just key would be not to Burn them and keep the heat medium to keep them nice and tender. Think in the oven would be solid too especially with a little extra sauce

[@kevinbongard6772]

Us there an advantage one way or the other between injecting or soaking in a brine ??

[@sweetsavorybbq1083]

I’ve honestly done it all. Including both at the same time (soaking in the remainder of the injection). Biggest thing with brining is you have to watch the time on the skin. It can get rubbery

[@kevinbongard6772]

@@sweetsavorybbq1083 thank you

[@billydibono3350]

180 - 190 degrees? That's way over done, right?

[@sweetsavorybbq1083]

Dark meat is technically done at 175. But I’ve found taking it to higher yields a better leg. Dark meat doesn’t lose the moisture like a breast does

[@billydibono3350]

@@sweetsavorybbq1083 thank you for the response! I’mma give this a shot tonight

[@cemysh33]

@@billydibono3350 For the competition style some people even let it cook to 200deg so the meat and skin is more tender and bite through.

[@83devildog]

Subd

[@olegsher]

Will it work in pellet smoker?

[@bendavis9524]

Why wouldn't it?

[@mikeerickson2412]

I can’t afford a Myron mixon Smoker do you want to send me one

[@sweetsavorybbq1083]

Just sold ours lol. Drums work great

[@trugritbbq8234]

So you don’t cover at all?

[@sweetsavorybbq1083]

Nope. Just baste

[@cannabismechanical]

Bud you’re not Myron, And since you’re not why are you here