Chicken Hind Quarters

Discussion in 'Poultry' started by anthony gervais, Aug 15, 2013.

  1. i was thinking about smoking a bunch of chicken hind quarter with my MES 30 this weekend with some smoked peppers which a guy i know did said were out of this world. the question for the chicken is how long to smoke how to prepare to smoke them and any other advice anyone has.

    thanks

    Anthony
     
  2. Smoke them at 275°-350° the higher temp make for a more crisp skin. I like to cut them apart when I do leg quarters. Cook to IT of 170°

    Remember to post a Qview.

    Happy smoken.

    David
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Mule is right but your MES won't get hot enough, so smoke at 225-250*F until the thick meat in the thigh is around 160*F, 2-3 hours, then finish them in a 425*F Oven or heat half your grill, put the wings on the off side an finish the cook to 170-180*F adding sauce at the end. You can move to the hot side but be Careful as sugar in rubs and sauces burn easily. I would also suggest Brining. It adds flavor, tenderness and juiciness to the chicken...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Starting Two Days out...

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    Good Luck!
     
    Last edited: Aug 15, 2013
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    What can I say, they got ya covered.

    All I can say is ...
     

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