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I halved the recipe, but without the optional Emeril Essence. Outstanding. Used gas BBQ, iron smoker box with wood chips that had been soaked for a day. Weber foil pan with the broth, and indeed had to add water. Not too smokey, luckily, since better half doesn't like smoked things, but didn't think of these as "smoked." BTW, steam pan broth: forgot to prep this, and didn't have wine, so improvised at the last minute with a cup each of verjus and white vinegar. Also, didn't boil broth/brine mixture (didn't read ahead in recipe), so just used cold. Sometimes it's a wonder my cooking comes out at all...but worked fine. Might be even better if you include that step.
We've used this to make smoked turkey legs 4 times now. We always have to make extras for our friends to take home with them!! Tastes like Ren faire but not as $$$$$$$$!
These are to die for!!! I used chicken legs and thighs and they were wonderful. Next time, though, I'll not use quite as much salt in the rub...just a bit too salty for our taste. Enjoy!!