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I used the slaughterhouse brine that was shared in another thread I had started. The rub was my own blend. Paprika, brown sugar, galic powder, onion powder, celery salt, and ground red pepper.
Man, I even missed this one, jacobtia...I'm slippin'!!! LOL!!!
Nice and crispy charred skin goin' on there! I do like to get the skin crisp if I leave it on...if not crisp, I see no point in going skin-on.
I just did a batch of lower temp smoked leg quarters for a back-up to a longer smoke a few days ago...a quicky prep and brine, and I left the skin on those ones...pretty chewy...should have peeled it off that time.