Smoked Chicken Legs on Masterbuilt Smoker | BUMMERS BAR-B-Q

Today we are smoking chicken legs........using the Masterbuilt 40" Smoker, which came in handy with how well it is insulated and in Temps that did not get out of the 30"s......

[@ronvavra]

If you go to 3:25 he gives you time and temp. I think the world knows how to put dry rub on meat.

[@TXRoeJogan]

😂😂😂 ty

[@dofuller]

Thanks for doing this video - I smoke pork and beef all the time but I've never smoked any type of poultry. I'm getting ready to smoke a big ol' family pack chicken legs in the Masterbuilt today (after the pork ribs come out) and this video gave me some good tips. I'm going to be using the same 60/40 mix of apple/pecan wood that I always use for pork - the chicken should turn out great! Thanks again!

[@BUMMERSBARBQ]

Glad you liked it, going to be having a Smoked Chicken Legs Quarters one going up in a day or 2.....and man did they turn out awesome.......my little one tells me its the best chicken I have ever made.

[@manuelyidonoy1802]

Decent info in your video. Let me suggest on your next video that you do not spend so much time showing us how o dry rub the meat. A quick example by doing one item will do just as well and save a ton of time. Good luck on your videos!

[@BUMMERSBARBQ]

Thanks for watching and the advice......have been working at getting better with time on the videos......try to just fast-forward through the boring parts now a days.....and using better editing software...then I was just using MS Movie Maker.....Now using Vegas Pro.

[@houdini987]

That's good advice. If you want more feedback, in addition to shortening that clip, I would add a short (1-5 second) clip of the meat zoomed in closer so folks can see in more detail just how thick or thin you put on the rub. It's an art form and personal preference, but you'll always have those technical folks who want to do it exactly how they see it on the videos.

[@mathius8645]

Should have used the fancy led light that comes on the masterbuilt... it's pretty bright on mine I was rather impressed by that when I got mine

[@houdini987]

Hey great video dude! (but you made me chuckle with your outside temp - being a Yankee up in CT, 36 degrees is T-shirt weather!) :) What do you think about adding the BBQ a little earlier, maybe after 3 hours? I like a chewier bbq "crust" on my chicken so I was thinking of letting it sit longer in the sauce. Also did you flip them over at all?

[@BUMMERSBARBQ]

I'm skinny and from the south....I hate the cold.......you can put it on earlier if that's how you like it, I like to just give it enough time to caramelize......have put it on a lot earlier to.....Flipped them 1 time.

[@jasongrant1331]

I’ve got an electric smoker, if brine my chicken should I still use a little water in the drip tray to maintain moisture?

[@BUMMERSBARBQ]

Yep....always good to have the extra moisture......not required though.

[@mm94578]

Nice video.

[@BUMMERSBARBQ]

Thanks Isaac....much appreciated....trying to get better as I learn everything from the cooking to filming to the editing.......and appreciate you watching.

[@Hunter12546]

I hate these bar fridge smokers lmao

[@BUMMERSBARBQ]

Got my barrels to start making some UDS Smokers....the Masterbuilt is starting to piss me off a little.....or should I say their support......but it has made some great food....we all have to start somewhere....

[@danmiller8766]

Waste of time can't see in the dark

[@BUMMERSBARBQ]

ok

[@normanmartin7722]

Too much time watching shaking rub on .cut it in half.

[@BUMMERSBARBQ]

Been working on the editing......usually speed up through those type of portions now a days......have to learn as you go.

[@normanmartin7722]

@@BUMMERSBARBQ thanks for the reply,appreciate it and your video. Keep ‘‘em coming🙋‍♂️

[@nitrane]

This is terrible.

[@BUMMERSBARBQ]

Castor Troy thanks really appreciate it.....thanks for watching......let’s see yours.