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Chicken quarters on the Weber kettle

post #1 of 18
Thread Starter 
Got a great deal on a bag of chicken quarters something like $.59 a pound in a 10 pound bag.

Very low-quality various sizes and a lot of fat and excess skin including backbone, feathers and tail but you get what you pay for ...

I brined them in a gallon of water with a couple of sea salt cup of white sugar a little bit of instacure#1 and some ice for several hours before hitting them with the rub.

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post #2 of 18
Thread Starter 
Set up the Weber for indirect cooking and added a drip pan with some mango pineapple juice and water .

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post #3 of 18
Thread Starter 
After 45 minutes holding steady at approximately 300°F:

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post #4 of 18
Thread Starter 
Using Kingsford briquettes with Hickory and then added some hickory chips on top for additional smoke.
post #5 of 18
They gonna be good
post #6 of 18
Thread Starter 
1.5 hours in:

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post #7 of 18
Tasty looking so far!
post #8 of 18
Thread Starter 
2 hours in, temped at around 160 to 165 I'll give them another 15 or 20 minutes...

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Edited by Dert - 7/27/16 at 6:21pm
post #9 of 18
Looking tasty. That s a big temp spread though.
post #10 of 18
They look pretty good!! icon14.gif
post #11 of 18
Agreed on the temp,hopefully a typo! That chicken is looking tasty!drool.gif
post #12 of 18
Thread Starter 
2:15 at 300-350 degrees F:

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post #13 of 18
Thread Starter 
Moist and good, rub was great...no sodium.

Great flavor. I'd do nothing different but extend the brine time to more than 3 hours.
post #14 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looking tasty. That s a big temp spread though.

Typo...changed it to 160-165...
post #15 of 18

Nice job!

 

They look delicious!

 

I sent a point your way!

 

Al

post #16 of 18

Ummmmm.......great looking chicken!!!

 

Points!!

:points:

post #17 of 18
Chicken quarters are my new favorite item to cook. I'm getting packs with 5 or 6 big quarters for under $2.50. As you noted they need some clean up but who cares for that price.

I made jerk seasoned quarters a few weeks ago that were some of the best chicken I think I've made to date.
post #18 of 18
Thread Starter 
Here's a couple of whole birds I did today:

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