Chicken Quarters

[myagentcam]

I'm going to try my hand at chicken tomorrow. I have 8 chicken leg quarters. I've done lots of beef and pork but not chicken. I'd love some suggestions/answers.

Favorite rub?
Marinate overnight? If so, in what?
Chamber temp?
Type of wood?

Thanks so much!

 

[gmc2003]

I'm going to try my hand at chicken tomorrow. I have 8 chicken leg quarters. I've done lots of beef and pork but not chicken. I'd love some suggestions/answers.

Favorite rub?
Marinate overnight? If so, in what?
Chamber temp?
Type of wood?

Thanks so much!

Favorite rub: Weber Garlic and herb
Marinate overnight: I don't, but will inject once in a while. Butter and garlic
Chamber temp: Extremely high indirect heat.
Type of wood: Apple or some fruit wood.

Chris

 

[smokinq13]

This is my favorite chicken rub, it hits every characteristic a rub should( personally me )... i don't marinate chicken but rather just a simple salt and brown sugar brine does... you want the nautral flavors to pop! To help the rub, blend or grind it up even finer for even coating

 

[fivetricks]

8 hours in a 1:1:1 brine.

Beyond that, rub how ever you like, cook at 325 or better and they'll turn out great :-)

 

[Rathog23]

I did some quarters on the 4th. After the pulled pork for lunch my darlin' wife still had a taste for smoked meat.
I did one chimney of coals in the WSM , set the inkbird at 175 and left it alone. All vents open. Two small chunks of cherry wood.
Had 4 quarters. Two I did with just salt, pepper and garlic salt. Did the other two with some Big Bob Gibson rub that we bought at the KC BBQ store.
In about 80 minutes the alarm went off and we had the second great meal of the day.
Could have used a little more smoke so I'll use 3 chunks in the future for smoke wood.
Let us know how yours turn out and share some pics.

Oh, smoker temp hovered around 295-310.

 

[myagentcam]

Came out ok. A bit salty and not fall off the bone meat. The skin was half way between rubber and crunchy. Cooked for about 1.5 hours. I had a hard time maintaining temp today, and kept it around 300. Maybe that was why?

 

[sandyut]

I usually run chicken at 225-235 till its about done, then if the skin is not crispy I crack it up or toss on the gasser for a sec. I like them to cook slow and get a lot of smoke.

How accurate is your chamber therm? 300 for 1.5 hours sound like to much for too long to me. at 235 quarters should take 1.5 hours. 300 would be much faster.