Ingredients:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 4 chicken legs
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Instructions:

  1. Combine water, kosher salt, brown sugar, garlic, and peppercorns in a pot. Bring to simmer until salt and sugar dissolve, then cool to room temperature.
  2. Submerge chicken legs in brine for 1 hour in the refrigerator (if using).
  3. Remove chicken from brine (if used) and pat dry with paper towels. Rub olive oil evenly over chicken legs.
  4. In a small bowl, mix together paprika, garlic powder, onion powder, pepper, cayenne (if using), thyme, and salt. Coat chicken legs thoroughly with the spice mixture.
  5. Preheat smoker to 225°F (107°C) using hickory or applewood chips.
  6. Place chicken legs on smoker grates. Smoke for 1.5 to 2 hours or until internal temperature reaches 165°F (74°C), basting with spices or oil if desired.
  7. Remove chicken from smoker and let rest for 10 minutes before serving.