Chicken quarters 6-25-2012 with Pics!

[fat dog]

 

Heres a few pics of some quarters I smoked today. Rubbed and injected the night before with my basic homade rub and Tony Chachere's Creole butter. Total cook time about 2 hours to 175-180. Tried to keep it at 300 as much as i could. Probably could have gone to 325-350.

 

[red dog]

Very nice! Love the color on them quarters. I'm doing thighs and drummies Sunday. Hope they turn out that pretty.

 

[fat dog]

Thanks! They dissapeared pretty quick between my family and the folks next door!

 

[jrod62]

Looks good

 

[savannahsmoker]

Good looking quarters.

Nicely done and I sure do like your pit.

 

[fat dog]

The pit is still a work in progress as far as mods go but shes real close to being right! Doin six butts this weekend for a friend so I will try to post pics of that also.

 

[savannahsmoker]

 Doin six butts this weekend for a friend so I will try to post pics of that also.

I will be watching for your post.  

What pit temp are you going to use and what fuel?

 

[kathrynn]

those look awesome! 
 

 

[iron city]

Those look incredible!

 

[fat dog]

I cook butts at around 230-250. Chicken around 300-320. I pull the butts off when they hit 195. As far as fuel, lately I have been using royal oak lump from walmart (since thats what is available in my area) and store bought apple and hickory chunks. But.......my father in law brought a small load of apple the other day that is still curing so eventually will be using that.

 

[rdknb]

Those look great!!!

 

[fat dog]

Thanks! Im really excited to finally be getting some things right! Love to cook and I really put my all into it. So far no complaints.....knock on wood.