making my 1st batch of Chicken Leg Quarters in my SM050.
Here is what I did:
Trimmed and Brined for 12 hours in
1 gallon spicy chicken broth
1 c Kosher Salt
1/2c brown sugar (dark)
1 small piece candied gigner
2 bay leaves
1 gallon cold water
Removed from brine and patted dry, lightly sprayed with Veggie Oil and sprinkled with store baught Italian Seasoning (you know the $1 stuff from Wally World)
Put them in the CS on high (225) with a very small piece of hickory.
They have been in little over an hour now and it is killing me to not open the door. It Smells SOOOO YUMMIE! You can even smell the light fragrance of the herbs. Going to open the door in 45 min or so.
Will post more then.
Patti
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