Smoked BBQ Chicken Legs: Old School VS. New School...Which is better? | Ash Kickin' BBQ

[@skatterbug]

I tried the 'new school' method not long ago and loved it. As you said, easier to eat but I also liked how uniformly cripsed the skin was and all the little gnarly bits that got crunchy.

[@dankinsey6032]

Thank you, man.I love watching your stuff

[@bigdchi]

i never heard of butterflying chicken legs. i must try it. very interesting.

[@Thereal_mccoy]

Maybe I could get some guidance, a lot of times when I smoke chicken; being legs, thighs, or even whole chicken, my skin is off at times. The skin is tough, and I guess rubbery at time, inedible. Chicken is the one meat I have trouble with on my pellet, I usually smoke at 250, any suggestions?

[@AshKickinBBQ]

Cook at a higher temp. 250 is your problem

[@Thereal_mccoy]

@@AshKickinBBQ thanks, I will give it a go!

[@Glerp85]

Great video. Simple and to the point! Appreciate the link to your rubs. I'm gonna buy some when I get low on my other rubs!

[@DeadBrokeBBQ]

Old school for me, obviously I am old!!! hahaha

[@pacman_17]

You ain't that old to try the new school method 🤣

[@thegrumpyolgringo]

Great demo. I think I would be good either waY. I think I like the presentation of the new school, a little better, it looks like are getting a bigger leg, maYbe ?? Idk. 🤔. I reallY like that You grilled them rather than just smoking. I didn't find the tailgate partY rub, on Your site. NicelY Done. Thanks for sharing. 😎🇺🇲.

[@AshKickinBBQ]

Thanks for the comment! I have a link to the party rub in the description, it’s such good stuff!

[@kevintaylor5954]

Some people like to put the seasoning underneath the skin as well

[@christopherlund8865]

How are liking the LSG pellet smoker?

[@AshKickinBBQ]

I love it, best pellet cooker I've every had!

[@christopherlund8865]

Is there a noticeable difference with the amount of smoke flavor? How about LSG compared to the CC Pro? Thanks for your time

[@AshKickinBBQ]

There is a 100% noticeable difference with the smoke flavor. The CC pro is a good cooker, but also not even close to what the LSG is. It's comparing a sedan to a ferrari

[@mrbbqcraig]

Love your BBQin' man.... cheers to you 🤟

[@macoper8er]

Old school for me!

[@juliamorrison798]

what bbq sauce did you use? I want to try the old school method

[@AshKickinBBQ]

This was head county apple habanero I believe

[@flaviomejia]

I like the old school method. But always fun to change it up. Butterfly, lollipop, old school. All good. All have its place on the Q.

[@Rick2178]

I’ve been seeing the new school on some videos and I haven’t tried it yet. I think I will just to see what it’s like. I do like old school though.

[@davidberman6968]

GREAT video, Amazing idea. And my thinking is the same with spatchcocked chicken vs. whole chicken. I think the key that IMHO makes the former superior to the later is the same that you should consider when you repeat this experiment. 1. Cook at a lower temperature for a little longer. 2. Take it off when they, the fileted drumsticks temp at 155. You can do the same for the unfileted drumsticks too. The chicken is safe to eat (please confirm this independently) once it reaches a temperature of 145 degrees for 10 minutes. You far exceed that getting it to 145 degrees with a cook time 30 minutes which you did in your video. And you are playing it real safe going to 155 low and slow. 3. Trying to crisp up the skin puts too much pressure on the little volume of meat on the drumstick itself as compared to the volume of meat the thighs and breasts have. The "meat" acting as a larger reserve of water. Its why the wings crisp up first, followed by the drumsticks; just a matter of the volume of retained water in each structure. The fileted drumsticks are more sensitive to water evaporation given their increased surface area and disruption of the skin which forms a natural barrier to keep the water. The other consideration is to dry brine them and then cook them. There is zero doubt in my mind that your "new world" method is going to be better. Can't wait for future trials. Wishes for a great day, David/

[@AshKickinBBQ]

Thanks for the comment, but there is zero chance I’m taking wings, thighs, or drumsticks off at 155°. I know that it’s safe, but taking them to 190-200° provides a much more tender bite, while retaining moisture due to the fat content. I highly advise you to try it and compare a leg at 155° and one at 190° and you will see that the leg at 190° is 10x better.

[@davidberman6968]

@@AshKickinBBQ Thank you for getting back to me, truly appreciated. I agree with your premise, but disagree regarding maintaining moisture. I don't think you can have both once you break the skin barrier on the drumstick. And given its small volume of meat beneath the skin, it will dry out quicker compared to a completely intact drumstick. Dry brining it would give it a fighting chance by increasing the volume of water beyond what would normally be expected And I agree with you again, re crispiness at the higher temperature. My preference is moisture > crispiness. You can always "cheat" and take the wings off at 155 and then broil them in the oven for a few minutes after 10 minutes or so of resting to dissipate stored energy. Wishes for a great day, David/

[@dankinsey6032]

I believe old school is definitely better

[@chris_favreau]

Is your rub combo an actual award winner?

[@AshKickinBBQ]

The Tailgaters is not my rub, it’s my buddy’s. The honey Chipotle is mine, and yes they’re award winning. Chicken and rib team of the year in Minnesota last year, and 7th place brisket at the American Royal last year out of over 500 teams. I would never lie to my audience to sell product, that’s not who I am.

[@chris_favreau]

@@AshKickinBBQ well then, congratulations! I had to ask, because award winning gets thrown around a lot... Just like most of us think that we're porn starts, but the reality is quite a bit different 😁

[@valtsipan9029]

Chicken legs aka drum sticks?

[@AshKickinBBQ]

Yes, like many things in the food world, there’s a lot of names for a type of product….

[@valtsipan9029]

@@AshKickinBBQ thanks. Just went and bought some cause yours looked delicious!

[@jedheatley121]

I like the idea of new school, but honestly I'm eating thighs or I'm going home.

[@slideoff1]

I like the old style... and i like my chicken over coals!

[@JeffUtzka]

Definitely old school