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20 Pounds of Chicken Quarters w/ Q-view

post #1 of 23
Thread Starter 
Still stocking up for my party on the 4th. Got 16 pounds of pulled pork vac sealed in the freezer. Going to do 8 racks of spares. Got these big fat fresh chicken quarters on sale for $.49 a pound.

Brined for 18 hours. Longer than I like to do, so I gave them a 3 hour fresh water soak, changing the water every hour.

The Brine:

1 gal water
1 cup kosher salt
1.5 cup brown sugar
1/4 cup old bay
3 tbsp peppercorns
1/2 tsp rosemary
1/2 tsp thyme
1/8 cup molasses
1/4 cup worc. sauce
1/2 med onion, diced
1/2 med green pepper, diced
12 cloves garlic, smashed
2 jalapenos, sliced

Bird parts in the brine

Bird parts loaded up, ready to be kissed by the smoke. Sorry for the fuzzy first one, didn't notice till I dumped into photobucket.

Doing a pretty good job of keeping the smoker at 300*. They've been on for almost an hour, will stick a probe in at the two hour mark, and pull them at 165.

Using oak logs burned to coals and hickory chunks for the flavor. Gonna vac-pack and freeze em, then thaw and crisp up on the grill an hour before feedin' time on the 4th.

Stay tuned!
post #2 of 23
Well it sure looks good so far Seboke!
As soon as I finish eating my Seboke smoked catfish, I'm going to give this a try...
You sure are keepin me busy.biggrin.gif
post #3 of 23
Thread Starter 
C'mon Patty, can't tell me ya ain't done chicken parts?!?

As much as I like doing whole birds, I think it's much easier to feed party guests parts. Big time-saver to not have to carve!
post #4 of 23
Those birds look so wonderful! Happy smoke on the 4th! I will miss everyones 4th smoke I will be in D.C....Lets dedicate all these wonderful smokes on the 4th to all our wonderful ARMED FORCES!!
Thank you all!! This is why we will be in D.C. on the 4th!!
Great job Seboke!!! Thank you again too!! PDT_Armataz_01_37.gif
post #5 of 23
I've done a lot of chicken parts but not with YOUR brine. wink.gif
post #6 of 23
Thread Starter 
Thank YOU BBQG! You should have a LOT of posts to come home to after the DC trip!!
post #7 of 23
Thread Starter 
Gotcha! Is pretty much the turkey brine from the top left red links, kicked up a notch!
post #8 of 23
So far nice. Good score @.49 a pound.
post #9 of 23
Thread Starter 
Swapped racks at the one hour mark.

post #10 of 23
Looking good will be awaiting more Qview
post #11 of 23
Sounds like quite the bash ken!
post #12 of 23
Thread Starter 
Yeah tip, this is my annual 4 July party, combined this year with my retirement party. Also gonna do two big pans of Dutch's beans, and my wife (Queen of the Microwave) has somehow stumbled onto how to make some curl-yer-toes potato salad. Gonna do two big pans of that too! Desserts and all other sides are on the guests, but I think I might just HAVE to sling out several dozen ABTs!
post #13 of 23
Thread Starter 
Right at 3 hours later, probed 4 different pieces, 164, 165 twice, and 166. These are marked for the party, but there was really no chance for ALL of them to make it to the freezer tonight! Had two worries - too long in the brine wouled make em too salty, and too long of fresh water soak would take away too much flavor. They turned out perfect!!

My 17 y/o son has not been here to eat any of my smokin. Gave him the thigh, I took the leg. He says after his first bite, "Have I told you how much I love you Dad?" Made the world a better place!!
post #14 of 23
Sweet, what a great thing.
post #15 of 23
geat lookin smoke on those chix 1/4r's, also congrats on your retirement!!!! thanx for sharing!!!
post #16 of 23
Seboke you have some killer looking brine there. Your party is going to be a hit.
post #17 of 23
Ken, it is looking like you are going to have one heck of a 4th. The 1/4's look great and also the pork you have already done. With all you have planed you are going to have a great 4th. congrads on retirement. I'll be retireing July 15, can't wait...lots of smoking to do.
post #18 of 23
Looks great another fine smoke bet those boys are real happy you are smoking.
post #19 of 23
That looks delicous! How kicked up do those Jalapenos make it? I like the idea of that brine, but have a few folks eating sometimes that are a little "spice challenged."
post #20 of 23
Thread Starter 
Really not enough to notice, just a VERY subtle flavor, but no real heat.
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