Tag Archives: Hickory Bisquettes

Bradley, Poultry

Smoked BBQ Chicken Thighs & Legs

Ingredients

  • 12-14 Chicken Thighs and Legs
  • 1 cup of your favourite BBQ sauce
  • ½ Pound butter

For Brine

  • 4 cups Water
  • ¼ cup Kosher Salt
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper

For Rub 

  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp dried Parsley
  • 1 Tbsp Black Pepper
  • Bradley Flavour Bisquettes – Hickory

Directions

  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
  7. Melt ½lb of butter and add remaining rub to an aluminium baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
  11. Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton

Bradley, Pork

Honey Sriracha Smoked Side Ribs

Ingredients

Directions

  1. Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory, Pecan, and Whiskey Oak all work great for ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the honey, Sriracha, salt, black pepper, and garlic powder.
  4. Brush about half the honey Sriracha mixture on both sides of the ribs.
  5. Place the ribs in the smoker and smoke for 3-4 hours.
  6. Brush the ribs with the remaining sauce.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by Steve Cylka, compliments of Bradley Smokers