Leg Quarters?

mdgoos

Smoke Blower

Original poster

Dec 10, 2006

95

10

Temple, Texas

• Jun 13, 2007

• #1

I have been wanting to smoke leg quarters but i have some questions:

About how long does it take to smoke leg quarters?

What temp. should they get to?

Where should i check the temp?

Thanks for any help you can give me.

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jun 13, 2007

• #2

about 3 hrs @ 225-250.check temp in the leg joint.-at least thats what i do.

 

triple b

Smoking Fanatic

OTBS Member

Feb 27, 2007

559

10

Woodstock,Ontario,Canada

• Jun 13, 2007

• #3

I would take them off when they reached 170-180°F.
Then for a crispier skin I would put them on the grill for a few minutes.
Have fun!

 

watery eyes

Smoking Fanatic

OTBS Member

May 21, 2007

565

11

Detroit Suburbs

• Jun 13, 2007

• #4

Those are the answers......

Don't forget to post some pics of your finished product!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Jun 13, 2007

• #5

You could actually crank it up if you wanted to. I do just before I pull it to crispy up the skin!

 

crewdawg52

Master of the Pit

OTBS Member

Feb 7, 2007

1,316

13

Brighton, MI

• Jun 16, 2007

• #6

Dont ya'll know eatin chicken skin is bad for ya?...... Ask your cardiologist.

 

mdgoos

Smoke Blower

Original poster

Thread starter

Dec 10, 2006

95

10

Temple, Texas

• Jun 18, 2007

• #7

I brined these and they came out very salty. Does that mean that i put too much salt in the water or brined the too long(over night)?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Jun 18, 2007

• #8

Uh oh ... did we tell you to rinse the brine off in plain water for a few minutes?

Gee I hope so.... If not sorry ....

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jun 18, 2007

• #9

i don't brine, so can't help you there. We do 10 lbs of leg quarters all the time. Usually 4 1/2 hours or up to 160* internal in our GOSM vertical w/charcoal. Then into the oven set at 170* for one hour. Tent of aluminum foil over the quarters till done.

 

mdgoos

Smoke Blower

Original poster

Thread starter

Dec 10, 2006

95

10

Temple, Texas

• Jun 19, 2007

• #10

I rinsed them off, maybe not good enough. Just kind of passed them under the water.

 

peculiarmike

Master of the Pit

OTBS Member

Jun 29, 2006

1,564

14

Peculiar, MO

• Jun 19, 2007

• #11

DON'T check the temp in the leg joint.
You do not want the temp probe to touch bone, you will get an incorrect reading.
Insert the probe in the thickest part of the thigh meat, NOT touching the bone. Poultry dark meat cooks slower than white meat.
I personally like the skin crispy, high temp is the only way to get it. You can raise the smoker temp to 400 or so to crisp it after the internal temp shows it is done, or remove it to a grill after completing the smoke. Spritz it with apple juice, or whatever you like, while crisping. I put a few drops of Louisianna Hot Sauce in my spritz cause I really like the flavor and a bit of heat.