Chicken leg quarters

[majorlee69]

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

 

[bigal]

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.

 

[bigal]

I got ****** for the "blue pill". Maybe I should hold off on the "saluting" jokes.

 

[regor]

All the temps you will need:
http://www.deejayssmokepit.net/Downl...emperature.pdf

 

[majorlee69]

thanks for the link and don't worry about the stack, I save all the blue pills for myself.

 

[flash]

Brine=marinade

I have never brined anything, but need to watch my salt intake, so it may just be me

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.

 

[crewdawg52]

Here's the time and temp chart DeeJay Debi made. Chichken .25cts is there under poultry.

http://www.deejayssmokepit.net/Downl...emperature.pdf

It's under the General Discussion Forum.