I resorted to using a stovetop smoker to shorten the cooking time.
Smoked Falcon Legs
3 chicken drumsticks
Brine:
2 cups water
1/4 cup brown sugar
1/8 cup kosher salt
1/2 tbsp apple cider vinegar
1/4 orange, sliced
1/4 lemon, sliced
1/4 lime, sliced
1 medium bay leaf
2 small cloves of garlic, crushed
3/4 tsp whole coriander
1 tbsp hickory wood chips
Your favorite dry rub
BBQ Sauce
- Bring brine ingredients to a boil and stir until sugar and salt dissolves.
- Cool completely.
- Add the chicken and brine for at least 6 hours.
- Drain and pat dry.
- Coat with dry rub and sit for 1 hour.
- Smoke the chicken for 30 mins over medium heat or until the internal temperature reads 175 F.
- Baste the chicken with BBQ sauce during the last 10 mins.
(Recipe from here)
