Black Smoke Chicken Recipe
- 1/2 cup brown sugar, packed
- 1/3 cup coarse salt
- 2 cups water
- 2 cups ice
- 4 bone-in, skin-on chicken leg quarters
- 1/4 cup vegetable oil
- 1/4 cup Black Smoke Seasoning
Add all Savory items to cart
This recipe features an exclusive spice from our Black Smoke Spice Set, developed in collaboration with Adrian Miller along with the release of his book, Black Smoke: African Americans and the United States of Barbecue.
Special equipment: Smoker
In a medium pot, dissolve brown sugar and salt in water. Bring to a simmer over medium-high heat, stirring until dissolved. Remove from heat and add ice, stirring until melted. Pour mixture into a medium bowl and add chicken leg quarters, submerging them in the brine. Chill for 2 to 3 hours up to overnight. Preheat smoker to 300 degrees. Remove chicken from brine and pat dry. Rub chicken all over with oil and coat with Black Smoke Seasoning. Smoke chicken for 40 to 50 min. until internal temperature reaches at least 165 degrees.
Developed in collaboration with Adrian Miller