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Cherry dr pepper chicken quarters.

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moses

moses

Meat Mopper
Original poster
Jul 26, 2013
203
12
Forest, MS.
Going to have a family gathering Sunday for my bday. I got 12 chicken quarters to smoke. Doing half in cherry dr pepper and the rest with zesty Italian because I know you can't go wrong with zesty Italian. Thinking about smoking on my MES 40 at around 300. Any suggestions?
 
I'd take them out of the brine and let them air dry in the fridge for 12-18 hours prior to smoking. Then run your smoker as hot as you can to help crisp up the skin. I like to smoke chicken around 325*
 
I will do that. Why take them out of the brine for that long and should I add anything to the cherry dr pepper?
 
Disco for whatever reason I can't not post pics from my iPhone. Have tried everything. It's really disappointing.
 
Hey moses, to let meat sit in a fridge overnight again after a brine is to form a pellicle, which is a dry outer layer of skin. Smoke will adhere to this better then a wet or even a patted dry outside.

I think you're on a great start. Red pepper, good choice and also adding Dales... that sounds good to me!

Pull from brine and pat dry really well with paper towels. Put a fan on them for 30 mins while you're heating up the smoker and smoke. I'd rub a little butter and salt & Pepper on them after drying them a bit.

You can always crisp them up on a high heat grill if you want super crispy skin.
 
Proshate the advice. They have been in the brine since around noon today. I will pull them around 8 or so in the morning. Pat dry and leave on the counter under the fan till around noon. Them smoke. Unless you tell me otherwise. Lol
 
If you are putting them under the fan for four hours. Just until the surface is dry to the touch. I either go overnight in the fridge or about an hour in front of a fan.

Disco
 
You need to follow the 40-140 in four hour rule for all poultry. That means you need to have the IT of the chicken to 140* in no more than 4 hours.

Always leave poultry in the fridge until you are ready to cook.
 
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