Leg Quarters-How Long?

Discussion in 'Poultry' started by dan hammel, Dec 8, 2007.

  1. It's 5:30 am. I just put on a 10lb Pork Butt. I want to fill the rest of my shelves in my GOSM with leg chicken leg quarters. How long will they take at 225? [​IMG]

    I am trying out a major modification on my charcoal GOSM. I installed a propane burner under the fire pan. I'm starting out with charcoal and finishing with gas!! I have created a HYBRID. I'll post more info after I get through this smoke. Of course I have 20 people coming over today...so what better time to try out my new system. There's always Pizza Hutt.[​IMG]
  2. richtee

    richtee Smoking Guru OTBS Member

    Till they hit 170°. 2 hours? Not sure on time. Can always pull 'em and reheat too. maybe easier that way.
  3. fritz

    fritz Meat Mopper

    Rich is right on, need to hit 170* and 2 hours is darn close. Cooking at the low temp. will not crisp the skin, you may want to do that on the grill or in a hot oven.
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Slather the chicken with mayo first, if you want a crispier skin. Cooking them at that low of a temp tends to make the skin rubbery. Also, make sure you put the chix on the lower shelves, so they don't drip on the roast and create a possible contamination situation. You want them to get to 170 internal like Richtee said, so I'm guessing maybe 2 or 3 hours...?

    Good luck and take pix!
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    I'll say 2 hours 15 minutes just to be different. [​IMG]
  6. Thanks for the info!! Especially the lower shelf tip!

    And thanks for not making fun of the newbie!

    I love this forum!!!
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    That's what we're here for, to help each other... and nag people to take PICTURES... [​IMG]
  8. richtee

    richtee Smoking Guru OTBS Member

    What's to make fun of? Someone concerned about serving delicious and safe food? Pah!

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