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Chicken leg quarters

post #1 of 7
Thread Starter 
On my first ever smoke the 3-2-1 worked great on ribs. My wife couldn't believe I'd finnally made tender ribs and apoligized for giving me crap about building my smoker. Now she's making requests!!!! So how do I smoke chicken leg quarters? I really only need the grill temps, cooking time, and finnished meat temps. I have the system of keeping heat and smoke pretty well figured out. Of course I will always appreciate any tips or advice I can get. Thanks icon_lol.gif
post #2 of 7
I say BRINE!!! I love to brine poultry. If no skin, wrap in bacon. Skin on, rub it good under the skin.

Good luck!

Look's like your smoker is 1/2 limp. Throw some ****** in there to straighten up that smoke stack. PDT_Armataz_01_11.gif
post #3 of 7
I got ****** for the "blue pill". Maybe I should hold off on the "saluting" jokes.
post #4 of 7
post #5 of 7
Thread Starter 
thanks for the link and don't worry about the stack, I save all the blue pills for myself.
post #6 of 7

I have never brined anything, but need to watch my salt intake, so it may just be me PDT_Armataz_01_07.gif
At any rate, chicken quarters are my wife's favorite. We do 10 lbs at a time and then vacuum seal the left overs. Spice em up with Memphis Rub, squirt them with an apple cider/apple vinegar mix as they smoke. We do internal temp to 160* then put them in the oven in a pan covered with foil for another hour at 170*. Comes out real good.
post #7 of 7
Here's the time and temp chart DeeJay Debi made. Chichken .25cts is there under poultry.


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