SMF Premier Member
- Joined May 23, 2021
Is it worth brining quarters I have done turkeys and even chickens before but quarters worth the trouble?
Yes! The zipper bags work great. There are 2.5 gallon ones at the dollar store. I still don't trust a tray, but I have 2-gallon buckets from the bakery at the super market. They get frosting or something in them and can't give them away fast enough.+1 on brining chicken parts or quarters. A little more work than dry brining, but I think it pays off for chicken. If just a few, I use a large zip-lock bag...fairly easy to fill and purge out the air. I then put them in the fridge on a pan for secondary containment in case of leaks.
Yeah your quarters will come out fine with that approach. Chicken quarters are easy. BUT one word to the wise. If skin on u gotta cook them at a high enough temp or the skin will be rubbery. So if smoking crank up to 325F or higher. If you can't get 325F, then smoke as high as you can and consider throwing them skin down on a hot grill before they finish to get edible skin :)Guys thanks for all the input what I decided to do was marinate the quarters in olive oil, garlic, rosemary, and thyme. Then I will shake on a rub. I will post the picks when all done
Oh yeah then u are all set man! Today is the last day of $0.99/lb whole chickens and some chicken parts. I may go buy a pair of big ones and brine them to smoke this weekend. We'll see if I make it happen :)Was going to smoke at high smoke low temp then crank up to 375 skin down.
tallbm's got you covered in Post #12.Bill what’s ur brine recipe?
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