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BBQ Smoked Chicken

post #1 of 18
Thread Starter 
I must confess I have been cheating on the forum, I have been smoking like a mad man and not sharing the love, well today I will share the love once again. It was a great day for a smoke, just a very slight breeze, no sun and warm weather. So I brined some chicken quarters, brushed em with evoo and rub them BBQ 3000 from Penzey's. I then smoked em over applewood and a little hickory to 175 then basted them with some bbq sauce and brought them up to 180. And they were awesome, juicy and tender chicken legs. Dark meat always smokes better, imo.

You can read more on my blog if you want the details http://www.nateelston.com/wordpress/...moked-chicken/

post #2 of 18
Tasty Looking! I love smoked poultry! Dark meat allPDT_Armataz_01_34.gif the wayyyyy!
post #3 of 18
Nice looking quarters,PDT_Armataz_01_37.gif.
post #4 of 18
Yummy looking'excellent job PDT_Armataz_01_37.gif
post #5 of 18
Nice Quarters...PDT_Armataz_01_37.gif
post #6 of 18
Looks great nice job PDT_Armataz_01_37.gif
post #7 of 18
That looks very nice! I have some BS breasts in the freezer that I need to smoke. Thank you for reminding me!
post #8 of 18
gotta post more pics than that!!!! looks great
post #9 of 18
Thread Starter 

Alright more pics

Alright, I got a couple more pics.

Fresh on the smoker...


Just about ready for the sauce on the smoker, notice the shrink


Another done picture
post #10 of 18
MMM...very nice
post #11 of 18
That Chicken looks great Nate!

Now stop holding out on us!

Checked out your blog -- nice work!

PDT_Armataz_01_37.gif
post #12 of 18
Looking mighty tasty there pal. PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #13 of 18
Now your chicken looks really yummo and I perfer to smoke the whole bird because there are always leftovers and one of the good things with smoking is the left overs taste sooooo Goooood the next day or the next day or the next day.......
post #14 of 18
Thread Starter 
With just the wife and I there are plenty of leftovers, made the lunch table jealous at work today. Score!
post #15 of 18
Nice looking quarters, Kozmo!
post #16 of 18
mmmmmmm... chicken.....

I have never brined chicken, may need to try it.

Looking good!
post #17 of 18
Thread Starter 
I have smoked poultry without brine several times before I started brining it. The brined poultry is where its at.
post #18 of 18
I have been reading this thread all week. I finally got the guts right now to finally smoke some leg quarters. Im going to rub some sauce on it in about 10 minutes. But I just had one leg quarter w/out sauce and the texture is unbelievable. The bones are falling apart like you mentioned.

I need more details on the brine you used. I just used salt, water and a mexican salt/lemon/chilli poweder, we usually use this to pickle cucumbers. It worked out here im just wondering if you had something not so sour.

Thanks a Mil Kozmo PDT_Armataz_01_34.gif
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