Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a pot on a heat source. Stir until the sugar and salt are dissolved.
Prep Work – Remove the chicken leg out of the pack. Remove any pin feathers that are visible. Peel back the chicken leg skin and remove the tendon with a knife at the knuckle of the leg. Roll the skin back to cover the leg. Use the MM meat tenderizer to pierce the skin all over the leg. After the rub is applied, place the chicken legs into an aluminum pan. Chop up a stick and a half of unsalted sweet cream butter and place the butter pats in between the legs.
Rubs – Use Myron Mixon Honey Money Cluck Rub and the Myron Mixon Chicken Salt. Apply the rub generously all over the legs.
Time to place the chicken legs on the smoker at 275 degrees.
Cook – Legs will cook uncovered in the smoke until it reaches an internal temp of 175 degrees. This will take approximately 1.5 hours. Glaze the legs with Myron Mixon Blackberry Sauce. Put the legs back on the smoker for 4 minutes to set the sauce.
Rest – Allow the chicken legs to rest for 10 minutes.