Chicken Leg Quarters (Hickory Smoked)
I don’t usually do these, but Mrs Bear got ‘em on a good sale.
I still prefer individual Thighs & Drums with the Emphasis on Thighs, but these were pretty good joined at the knee.
I took these all to at least 165° IT, and Mrs Bear added some Spanish Rice to our plates, for a change.
Prep Day
So I just rinsed, patted dry, and coated with some yellow Mustard.
Then I put 3 Legs on wire racks in each of 2 foil pans & coated with Rub.
Covered with plastic wrap & into the Fridge, for an overnight rest.
Smoking Day
11:00 AM———Preheat MES to 230° Setting—Also Fill 2 rows of AMNPS with Hickory Pellets & light one end.
12:00 PM———In my 6 rack MES, put one pan on #2 (left of center), and one on #3 (right of center.
12:00 PM———Put AMNPS on right end of bottom rack, and pull chip dumper out 3” & rotate 180°.
1:00 PM———-Sterilize & insert one Temp Probe in one Thigh in each Pan. Left—108° Right—111° IT.
1:15 PM———-L—118° R—120° IT.
1:30 PM———-L—131° R—126° IT.
1:45 PM———-L—136° R—129° IT.
2:00 PM———-L—144° R—136° IT.
2:15 PM———-L—147° R—140° IT.
2:30 PM———-L—151° R—144° IT.
3:00 PM———-L—156° R—149° IT——Bump Heat up to 270°.
3:30 PM———-L—164° R—157° IT.
4:00 PM———-L—172° R—166° IT.
Checked all with instant-Therm, and All above 165° IT.
Remove from Smoker, take Pics, Plate & Add Spanish Rice, Eat.
Fridge the rest for a couple more meals
Enjoy the Pics,
Bear
The Chorus Line. Note: All are Right Legged:
Ready to be for Seasoning:
Coated with Yellow Mustard & Rub, and ready for plastic wrap & overnight rest:
2 Rows of Hickory & one end Lit:
Beginning to Smoke nicely:
Through the looking glass:
Ready to remove from Smoker:
Closer Look:
All Finished & ready to plate:
Bear's First Helping:
I don’t usually do these, but Mrs Bear got ‘em on a good sale.
I still prefer individual Thighs & Drums with the Emphasis on Thighs, but these were pretty good joined at the knee.
I took these all to at least 165° IT, and Mrs Bear added some Spanish Rice to our plates, for a change.
Prep Day
So I just rinsed, patted dry, and coated with some yellow Mustard.
Then I put 3 Legs on wire racks in each of 2 foil pans & coated with Rub.
Covered with plastic wrap & into the Fridge, for an overnight rest.
Smoking Day
11:00 AM———Preheat MES to 230° Setting—Also Fill 2 rows of AMNPS with Hickory Pellets & light one end.
12:00 PM———In my 6 rack MES, put one pan on #2 (left of center), and one on #3 (right of center.
12:00 PM———Put AMNPS on right end of bottom rack, and pull chip dumper out 3” & rotate 180°.
1:00 PM———-Sterilize & insert one Temp Probe in one Thigh in each Pan. Left—108° Right—111° IT.
1:15 PM———-L—118° R—120° IT.
1:30 PM———-L—131° R—126° IT.
1:45 PM———-L—136° R—129° IT.
2:00 PM———-L—144° R—136° IT.
2:15 PM———-L—147° R—140° IT.
2:30 PM———-L—151° R—144° IT.
3:00 PM———-L—156° R—149° IT——Bump Heat up to 270°.
3:30 PM———-L—164° R—157° IT.
4:00 PM———-L—172° R—166° IT.
Checked all with instant-Therm, and All above 165° IT.
Remove from Smoker, take Pics, Plate & Add Spanish Rice, Eat.
Fridge the rest for a couple more meals
Enjoy the Pics,
Bear
The Chorus Line. Note: All are Right Legged:
Ready to be for Seasoning:
Coated with Yellow Mustard & Rub, and ready for plastic wrap & overnight rest:
2 Rows of Hickory & one end Lit:
Beginning to Smoke nicely:
Through the looking glass:
Ready to remove from Smoker:
Closer Look:
All Finished & ready to plate:
Bear's First Helping:
