Smoked Crab Legs Recipe | How to Smoke Snow Crab Legs on Ole Hickory Pit

Smoked Snow Crab Legs with BBQ Butter
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For these smoked snow crab legs, I start with 10lbs of frozen snow crab legs from my local seafood department. They usually come in a box and these legs have been fully cooked prior to freezing, so all we’re really doing is reheating them in a smoky environment.
You first want to let the crab legs thaw in the refrigerator overnight. The next day I rinse the snow crab legs individually under cool water and place them on a platter to drain slightly. Go ahead and fire up your smoker to 250⁰ with just 1 chunk of cherry for smoke. You can use any smoker for this application just run your pit steady at 250⁰.
BBQ Butter Recipe:
1lb Real Butter (melted)
2 Tablespoons Killer Hogs The BBQ Rub.
1 Tablespoon Dried Parsley
½ teaspoon Crab/Shrimp Boil seasoning
Juice from 1 ½ lemons
Place the BBQ Butter in a small pan and dredge each crab cluster through it. Once the pit is up to temp, place the legs on the cooking grate and smoke for ½ hour or until they’re steaming hot. Every ten minutes they get basted with the remaining butter mixture for a little extra flavor.
After 30 minutes at 250⁰, the smoked crab legs should be done. The smoked crab meat should be steaming hot and release from the shell with ease. Pile the legs up on a large platter and serve them immediately with plenty of clarified butter, cocktail sauce, and fresh lemon.
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