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Chicken quarter legs

post #1 of 6
Thread Starter 

Hi everyone,

   I have recently joined and all I can say holy crap there is a lot lot of amazing information.  I am trying to get read up but have to do it in sections.

  I am going to do quarter chickens and chicken breast for the picky eaters in my family who only eat white meat. for the first time. I have enjoyed the brine versus no brine debate in the old posts.  I have one question, and that is does anyone try to take off the fat?  open the skin, scrape out the fat, and then replace the skin back over the quarter leg?

  I am going no brine, with a rub.  Planning 225 until I hit 170, hoping 2.5 to 3 hrs, and then hit the grill to crisp up the skin.

 

 Thank you to everyone for building and maintaining the site.

 

Jim

post #2 of 6

smoking chicken makes that fat disapear. Low and slow baby. 

post #3 of 6

If your smoker can get hotter then smoke at a higher heat.  Chicken really does not need the low and slow.   Also IMO you need the fat to kept it moist.

post #4 of 6
Quote:
Originally Posted by Jim P View Post

Hi everyone,

   I have recently joined and all I can say holy crap there is a lot lot of amazing information.  I am trying to get read up but have to do it in sections.

  I am going to do quarter chickens and chicken breast for the picky eaters in my family who only eat white meat. for the first time. I have enjoyed the brine versus no brine debate in the old posts.  I have one question, and that is does anyone try to take off the fat?  open the skin, scrape out the fat, and then replace the skin back over the quarter leg?

  I am going no brine, with a rub.  Planning 225 until I hit 170, hoping 2.5 to 3 hrs, and then hit the grill to crisp up the skin.

 

 Thank you to everyone for building and maintaining the site.

 

Jim

Hi Jim Welcome! When you get a chance pop in to roll call and say hello. Also update your profile to include your location so we can help you better.

 

People do scrape the fat from the chicken, I do not. I never felt the need for it. I guess if you do competitions its a must.

 

I like to run my smoker hotter for chicken that most do. I typically run between 275*-325*. So don't be afraid to run it up there. The benefit of the higher temp smoke is better skin quality. Chicken still turns out nice and moist. I'm also a non-briner. With that said I will on occasion brine, but for flavor profile only. You don't need to brine to get a moist bird.

 

What kind of smoker are you running? That info is good for us to know so we can help you with your smokes. Good luck and enjoy your smoke. Post some pictures of your chicken!

post #5 of 6
Quote:
Originally Posted by RdKnB View Post

If your smoker can get hotter then smoke at a higher heat.  Chicken really does not need the low and slow.   Also IMO you need the fat to kept it moist.

 

yeahthat.gif  I agree with RdKnB.  If they have some fat on them, leave it.  Also, you mentioned rub, I would try to work the rub up under the skin as much as I could.  And I like to smoke chicken at around 275* ambient in the cook chamber.  I have read of many who do chicken even hotter (300*+)  If you don't cook it pretty hot, the skin will be very rubbery and unappetizing. 

 

Good luck, and be sure to let us know how it goes!  And don't forget the Qview!

 

Red

post #6 of 6

Hot and fast is the way to go with chicken in opinion. I do prefer to brine my chicken most of the time, and when it comes to the rub I always put it under and on top of the skin. Good luck.

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