Purchased these chicken legs from a local meat shop and asked them to French cut the legs for me. Did 1/2 skin on & 1/2 skin off. In the end both turned out great!
Wrapped bones in aluminum foil to keep the bones from burning. Used Killer Hog bbq rub & coated the meat. Set smoker for 300° placed the chicken legs in for around 2 hours (pull temp = 165° – 170°)
When you hit the pull temp dip in warmed up BBQ sauce.
Put back in smoker (I finished in oven at 300°) for around 30 mins or until it hits 175°.
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