Chicken Quarters with qview

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Meat Mopper
Original poster
Feb 24, 2011
Central Illinois
Hope everyone enjoys the qview!


I used the slaughterhouse brine that was shared in another thread I had started. The rub was my own blend. Paprika, brown sugar, galic powder, onion powder, celery salt, and ground red pepper.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles

1 ½ Gal Water

½ C Salt - Kosher

½ C Dark Brown Sugar

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Cajun Spice (Louisiana Cajun Seasoning)

2 tsp Celery Seed 

Slaughterhouse Spritz (Good fer everthin!)

8 oz Apple Cider

6 oz Water

4 oz Whiskey

2 oz Cider Vinegar

Crezy Jake's Rub

1/3 cup paprika

1/3 cup brown sugar

2 tsp garlic powder

2 tsp onion powder

1/2 tsp celery salt

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp ground red pepper
Man, I even missed this one, jacobtia...I'm slippin'!!! LOL!!!

Nice and crispy charred skin goin' on there! I do like to get the skin crisp if I leave it on...if not crisp, I see no point in going skin-on.

I just did a batch of lower temp smoked leg quarters for a back-up to a longer smoke a few days ago...a quicky prep and brine, and I left the skin on those ones...pretty chewy...should have peeled it off that time.

Yours are looking just they way I like 'em!


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