These bacon-wrapped chicken legs are smoked slowly to create a tender moist chicken with the bacon adding both flavor and protecting the meat that it encases.
The bacon-wrapped chicken legs (or drumsticks) make a great hand food for a hearty lunch or dinner served with vegetables or a salad.
Easily cooked on a smoker they are a good recipe for those getting started in the smoking style, especially chicken that is a little harder to cook and prone to drying out.
Bacon Wrapped Chicken Legs Recipe
- 2 tablespoons salt
- 2 jalapenos sliced
- 8 chicken legs (drumsticks)
- 8 thin bacon slices rashers
- 4 tablespoons House of Q House Rub
- 1 cup House of Q Apple Butter BBQ Sauce
- 1 jalapeno diced
- medium pot
- Dissolve the salt in the apple juice and add the sliced jalapenos. Immerse the chicken legs in the brine and put them in the fridge for a couple of hours.
- Remove the chicken from the brine and trim each drumstick so that it will stand on the cut end. Wrap a slice of bacon around the chicken leg and if needed use a toothpick to skewer the bacon onto the leg. Sprinkle all sides with House of Q House Rub.
- Prepare your smoker for indirect cooking over medium heat (275-300 degrees F | 135-150 degrees C). Place the chicken in the smoker and close the lid.
- Smoke until the chicken has reached an internal temperature of 140-150 degrees F (60-66 degrees C); about 30 to 40 minutes. Make sure the bacon has been rendered onto the leg, the bacon should look dry, somewhat crusty, and rendered onto the chicken.
- Put the House of Q Apple Butter BBQ Sauce and the diced jalapenos into a pot then warm.Tip: If you don’t warm the sauce it can cool the bacon making it not crisp up and become rubbery.
- Take each chicken leg and dip it into the sauce then place it back on the grill. Close the lid and cook until the chicken has reached an internal temperature of 170-175 degrees F (77-80 degrees C); about 20 minutes. Remember to check if the bacon is crisped up too.