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Chicken Leg Quarter ... Suggestions/Advice ... For Fathers Day.

post #1 of 4
Thread Starter 

Morning all,  

 

First post here, been lurking for awhile lots of great info and recipes, been smoking meat for sometime (mostly pork, I'm a fan of the pig what can I say) but wanting a bit of advice on doing Leg Quarters.

 

2 Pork butts in the Smoker this morning hopefully will be done this evening.  Leg Quarters will go on tomorrow before guests arrive

I usually smoke them low and slow 225 - 250 ish but of course run into the rubber skin dilemma, I crisp up on the Weber Kettle but still doesn't give me results id like.   I'm wanting to do this batch higher in the 275 - 300 range,

higher if I can get it there.   at that temp about how long should those take. I'm trying to get my timing down for when guests arrive.   Using the Slaughter House brine ( awesome i might add ) and my rub.

 

 

Any suggestions or advice would be much appreciated.  Thanks all.

post #2 of 4

At 300°-325° they should take around an hour, check the internal temp at 45 minutes. I would allow yourself an extra 30 mins in case they are taking longer, if they are done on time, they'll need a rest. I would separate the thigh and drumstick before cooking. Good luck.

post #3 of 4

If you want out of the smoker crispy skin, you will need to go 300-325*F if your smoker will do it. At that temp figure 2/2.5 hours looking for a final IT of 175-180*F. Since you plan to brine, give the quarters at least an over night rest in a single layer in the refer for the skin to dry a bit. It will crisp up better...

 

Since it is your first post, please go over to Roll Call and introduce yourself. Give some info on your location, equipment and experience level. It will help us help you. Welcome to the SMF Family...JJ

post #4 of 4

Yeah , ^^^^^ , that.

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