Here goes nothin' - 1st time smoking Chicken Quarters

jtraurig

Newbie

Original poster

Jan 12, 2015

6

10

• Feb 4, 2015

• #1

Hi

Got the ECB for the holidays and have done suggested mods to make it more workable.   Found chicken quarters on sale for .99/lb and I knew I would have a light day today so I thought I would go for it.  Trimmed up  8 chicken quarters and have them resting comfortably for the next 4 hours in a brine of water, salt, sugar, low sodium Soy Sauce and Olive oil.  Brine tasted good, liked the bit of smokiness the Soy added. 

After the brine, a good rise, then  oil them up and dust them with Emeril's chicken rub, then on the ECB until they reach an IT in the 175 range.  Might put some sauce on them and finish them off on the gas Weber to crisp up the skin, depends on how things progress.  I have a fresh bag  Royal Oak lump ready to go and planning on using cherry chips because that's what I have on hand. 

Thinking I should be running the ECB in the 275 ~ 300 range? 

Is there a different rub I should go with other than Emeril's,don't want to overpower the flavor?  Maybe just salt/pepper/garlic/onion power? 

Thanks

JT
 

photo 1.JPG

• jtraurig
• Feb 4, 2015

Ready to go into the fridge

 

Last edited: Feb 4, 2015

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Feb 4, 2015

• #2

You will notice flavor from the brine, the only way to find out how you like it is to simply try it.  As to the rub, I would put some additional flavor on the chicken but not too much.  this way you can determine exactly what the next batch needs or doesn't need.  If you smoke them at 275-300 the skin should come out crispy.  Poultry does not really benefit a lot from the typical low and slow smoke.  So go ahead, but remember how is was for the next time.  Create a smoking log making note of the process and how well you did or did not enjoy the food.

Good Luck

Richard 

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Feb 4, 2015

• #3

Try the rub on just one or two, and compare with:without.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 4, 2015

• #4

More Pics !!!   Congrats on the smoker

Gary

 

jtraurig

Newbie

Original poster

Thread starter

Jan 12, 2015

6

10

• Feb 4, 2015

• #5

photo(14).JPG

• jtraurig
• Feb 4, 2015

bottom rack loaded up  & cooking!

photo 1.JPG

• jtraurig
• Feb 4, 2015

photo 2.JPG

• jtraurig
• Feb 4, 2015

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Feb 4, 2015

• #6

Looks like you are off to a good start. I like some thyme with poultry. Other than that everything looks peachy.

 

dannylang

Master of the Pit

Sep 19, 2014

1,021

150

Amelia VA, but born and raised in macon georgia (g

• Feb 5, 2015

• #7

good luck with the quaters.

dannylang

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 5, 2015

• #8

Don't leave us hanging! I hope they are not still on the smoker.

Happy smoken.

David

 

jtraurig

Newbie

Original poster

Thread starter

Jan 12, 2015

6

10

• Feb 9, 2015

• #9

Just figured out my post the with finished product didn't post correctly.  Thanks for all tips and encouragement, produced eatable food and  learned some things.  Skin didn't crisp up, so I peeled it off and just sauced the quarters

IMG_2579[1].JPG

• jtraurig
• Feb 9, 2015

IMG_2580[1].JPG

• jtraurig
• Feb 9, 2015

IMG_2581[1].JPG

• jtraurig
• Feb 9, 2015

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 9, 2015

• #10

Nice Good Color

Gary

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Feb 9, 2015

• #11

That's a nice looking result!

Funny, after all my smoking, I haven't combined soy and smoke yet.

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Feb 9, 2015

• #12

I like to remove the skin after smoking, then add sauce and throw it under the broiler so the sauce "sticks" to the chicken. Works like a charm.

Also, I noticed you said you rinse after brining. It might just be me, but I don't rinse off the brine. I do omit salt from my rub as there will be residual salt from the brine, but i figure why waste all that good flavor by rinsing it down the drain. I pat them dry with paper towels to get the rub to stick.