smoking chicken hind quarters

anthony gervais

Newbie

Original poster

Jun 17, 2012

11

10

Ankney Iowa

• 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

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 15, 2013

• #2

You will inevitably get more answers than you can handle, however since I'm first, Try Brining then overnight and go simple, S/P and Garlic/Onion.

Have a decent(calibrated ) thermometer and cook it to 165*F in the meatiest part of the Thighs.cook over high temps. (275*F to 300*F ) to get a good crispiness to them and enjoy.

Whatever you do, have fun and . . .

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Aug 15, 2013

• #3

Anthony, You are a Newbie so you get a Pass but Please don't post the same question on multiple forums. This forum is for Chicken and General Discussion is more for things like, " My Smoker is putting out White Smoke! What should I do? " Additionally there are only so many spaces on the Main Page of any forum. If you double post, another members question may get pushed to the next page and missed. Thanks for joining us and we are looking forward to you Chicken result...JJ

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Aug 16, 2013

• #4

I don't bother with brining and get moist chicken all the time. Will not take long. I usually go 3 hour or so. You will end up with rubbery skin, so you need to increase temps into the high 290's or as I do, place them on a hot grill to crisp them up.

Chickensmoker0009.jpg

• flash
• Mar 19, 2013

ChickenGrill0010.jpg

• flash
• Mar 19, 2013

170º is usually the "done" ticket, but my wife wants NO BLOOD and for them to be DONE. I take them to 180º regularly and they are still moist.

 

Last edited: Aug 16, 2013

anthony gervais

Newbie

Original poster

Thread starter

Jun 17, 2012

11

10

Ankney Iowa

• Aug 16, 2013

• #5

sorry i did not see my post here right away so i posted it in the other will not happen again....i am thinking of getting them close to done pulling the skin then putting a sticky BBQ sauce on them. i will make sure i have take a ton of pic of the peppers and chicken even if i have a fail.