Yields: 1 Serving
- Heat smoker to 225
- Place chicken pops on racks in smoker meat side down.
- Slow smoke at 225 for 6 hours. Add wood chips once after you put the chicken into the smoker and then about an hour after that. no other smoke is necessary.
- After six hours, heat up your grill to medium heat. put the sauce of your choice in a large bowl and toss the smoked legs in the sauce.
- Grill the legs to crisp the skin and thicken the sauce.