• Pat dry the chicken legs with a paper towel and trim any excess fat.
• Coat the chicken legs with olive oil followed by the BBQ rub.

CHARCOAL/WOOD GRILL:

• Grease the grates and pre-heat the coals. Dump them in the center of the grill once washed over. Place the wood chucks/chips directly on the pre-heated coals, right before adding the chicken legs. Open the vents, as needed, to maintain the temperate between 250-275° F.
• Transfer the chicken legs to the grill, close the lid, and cook for an hour. Brush the chicken with MOP sauce and repeat every 30 minutes, until the chicken has an internal temperature of 150° F.
• Brush both sides of the chicken legs with the BBQ sauce. Close the lid and continue to cook until the internal temperature reaches 165° F.
• Remove from the heat and let rest for 10 minutes before serving.

PELLET/ELECTRIC SMOKER:

• Generously grease the grates and set the smoker to 275°F.
• Transfer the chicken legs to the grill, close the lid, and cook for an hour. Brush the chicken with MOP sauce and repeat every 30 minutes, until the chicken has an internal temperature of 150° F.
• Brush both sides of the chicken legs with the BBQ sauce. Close the lid and continue to cook until the internal temperature reaches 165° F.
• Remove the chicken legs from the heat and let rest for 10 minutes before serving.