smoked chick`n leg quarter`s~please help

Discussion in 'Poultry' started by meat~smoker in n.j., Mar 8, 2007.

  1. Hi everyone,
    I picked up a package ok chicken leg quarter`s on sale today, gonna smoke them with a couple of small bonless pork loins and a cpl of fatty`s !!
    I know i gotta brine them over nite wich i will do when i get home from work tomorrow, my question is what rub should i use & how long should i let them stay in for ?? I looking to keep temp`s around 220* also how long will it take for the fatty`s ??? i`m gonna use my digital thermoter for the pork loin !!
    ALL ADVICE IS GREATLY APPRICATED !!! [​IMG]
     
  2. Charlie, I believe the fatty should be 165° and the thigh should be 170°, probably around 2-3 hrs. for both, more or less! [​IMG]
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Charlie -

    If your gonna cook the fatties later for breakfast you could go a bit lower so they don't dry out.

    Carl -

    You've changed your avatar I almost didn't recognize you!
     
  4. smoked

    smoked Master of the Pit OTBS Member

    figure 3 hours for the fattie at that temp, I usually do mine at 225 and it takes 3 hours.....remember flip after 1 1/2 hours........should go to 170
     

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