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Chicken quarters on the Weber kettle

dert

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Got a great deal on a bag of chicken quarters something like $.59 a pound in a 10 pound bag.

Very low-quality various sizes and a lot of fat and excess skin including backbone, feathers and tail but you get what you pay for ...

I brined them in a gallon of water with a couple of sea salt cup of white sugar a little bit of instacure#1 and some ice for several hours before hitting them with the rub.

http://s660.photobucket.com/user/dert_photos/media/meat%202014/AD017FE9-7B3A-4F1B-AF28-988A5C3EB32A.jpg.html

http://s660.photobucket.com/user/dert_photos/media/meat%202014/CD58ACD7-2F82-4519-864F-4692B20B5340.jpg.html
 
Last edited:

dert

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Using Kingsford briquettes with Hickory and then added some hickory chips on top for additional smoke.
 

pc farmer

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They gonna be good
 

b-one

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Agreed on the temp,hopefully a typo! That chicken is looking tasty!:drool
 

dert

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Moist and good, rub was great...no sodium.

Great flavor. I'd do nothing different but extend the brine time to more than 3 hours.
 

SmokinAl

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Nice job!

They look delicious!

I sent a point your way!

Al
 

timstalltaletav

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Chicken quarters are my new favorite item to cook. I'm getting packs with 5 or 6 big quarters for under $2.50. As you noted they need some clean up but who cares for that price.

I made jerk seasoned quarters a few weeks ago that were some of the best chicken I think I've made to date.
 
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