Chicken Leg Quarters w/ Back Portion

Discussion in 'Poultry' started by the dude abides, Jul 13, 2008.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hey all. New poster here. I've only smoked a couple of times but I'm already hooked. Tomorrow I was going to try and do some chicken leg quarters with back portion (whatever the heck a back portion is). I'm using a Weber grill. Does anyone have any suggestions. Also, I know I'm supposed to try and maintain about 225 degrees, but for how long should I leave these on? I'll try and take some picts and post them tomorrow for all to see.

    Thanx
    [​IMG]
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    cook to temp not time, but should take 1 1/2 hrs or so. just make sure the juice is clear.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Brine or no? What are your thoughts?
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    i brine, i think it helps the skin get crispy and the meat firmer.

    1 cup salt
    1 gal. water
    1/2 cup oj or lime juice
    1/2 cup brown suger
    1/4 cup rub
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I alway brine birds. You'll find many who do not. Your choice! Scroll all the way down to the bottom of your post. You'll find a few "related" links to see what others have done without having to do a lot of searching.
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Brine makes for a better bird but so does higher heat. [​IMG]
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks everybody. I've got the quarters in the brine. I used Smokebuzz's recepie and made a couple of small changes.
    1 gal. water
    1 c. salt (used 1/2 cup sea salt and 1/2 cup table salt)
    1/2 c. no pulp orange juice
    1/2 c. brown sugar
    And a couple of healty splashes on both Soy Sauce and Worcester Sauce
    1/4 c. store bought dry rub

    It's in the fridge. Heading off to church then a b-day party. Will report back tonight when all is done.

    I'm planning on using mostly apple wood and maybe a wee bit of hickory. When I did ribs last weekend I went pretty heavy on the hickory and didn't like the taste. It was almost overwhelming and burned the throat. Does anybody have any opinions on wood choices?

    I read this...
    http://www.wyntk.us/food/smoked-chicken-quarters.shtml
    about putting them in the oven for an hour after I take them off the grill/smoker.

    I can't get the camera to talk to the computer this morning so maybe I can post the picts from work tomorrow.
     
  8. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I use apple and cherry for chicken and fish...apple, hickory and oak for beef
     
  9. flash

    flash Smoking Guru OTBS Member

    Well I will play the Devil's advocate and say I never brine chicken. Don't find the need to.
    Not sure how much space is in the Weber and how indirect you can keep the quarters, but once you get to 160º, move them back over the heat, more direct to crisp up the skin.



    From indirect heat of smoker



    Pulled from the gas grill



    Plenty moist [​IMG]
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Those look awesome. Now I only hope mine turn out or I'm seriously gonna be disappointed (so will the wife and kids). Grill was just fired up! Should be eating in a couple of hours.
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Started at 10:00am soaking the chicken in the brine. Took them off the grill at 6:15. All of it was gone by 6:30. Guess I did ok. Took pictures but can't get the camera to talk to this computer. Will post them tomorrow. Thanks everybody for all your help.

    Now I've done pork loin, spare ribs and chicken quarters. My says next I need to try fish. See you in the fish room soon!
     

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