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Chicken Hind Quarters

post #1 of 4
Thread Starter 

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

post #2 of 4

Smoke them at 275°-350° the higher temp make for a more crisp skin. I like to cut them apart when I do leg quarters. Cook to IT of 170°

Remember to post a Qview.

Happy smoken.

David

post #3 of 4

The Mule is right but your MES won't get hot enough, so smoke at 225-250*F until the thick meat in the thigh is around 160*F, 2-3 hours, then finish them in a 425*F Oven or heat half your grill, put the wings on the off side an finish the cook to 170-180*F adding sauce at the end. You can move to the hot side but be Careful as sugar in rubs and sauces burn easily. I would also suggest Brining. It adds flavor, tenderness and juiciness to the chicken...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Starting Two Days out...

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

Good Luck!

post #4 of 4

What can I say, they got ya covered.

All I can say is ...

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