Hickory Smoked Creole Butter Injected Chicken Legs & Thighs

My neighbor Tom came back from the Foster Farms plant and graced my doorstep with a Family Chicken Pack that consisted of six legs & thighs.  Fresh from the plant … doesn’t get any better than that!!  Decided to do them Chicken parts justice and used left over Tony Chachere’s Injectable  Creole Style Marinade Butter.

Injected the Chicken Legs and Thighs with the Creole Butter.  Rubbed Annie’s Roasted Garlic EVOO on/under the skin for glue and Fagundes Seasoning.  Placed them overnight in the fridge.

Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 230ºF with Gourmet BBQ Hickory Wood Pellets.  Hickory, Apple, Cherry, Maple, and/or Pecan pellets all work great with Poultry.

Ran the Chicken Legs and Thighs at 230ºF for 2 hours and then bumped the temperature to 325ºF to finish them off.  The MAK 2 Star is capable of producing bountiful amounts of Smoke Flavor at this setting.

Pulled the Chicken Legs and Thighs when the Internal Temperature reached 185ºF.  Took a total time of 2½ hours.  Rested the Chicken under a foil tent for 15 minutes before serving.

The Money $Shot$ … A scrumptious Chicken Leg and Thigh injected with Tony Chachere’s Creole Style Marinade Butter, a salad garnished with cucumber and cherry tomatoes from my Summer garden, and some Cantaloupe Melon … How they pack all that flavor in a zero calorie Injectable Marinade is beyond me – but it sure tastes great!!   Bon Appétit