Dinner tonight was chicken 1/4's (q-view)

[master_dman]

Brined them in garlic and kosher salt starting at noon.. Put them in the smoker at 2:00.. had the temps between 250-300 for 3 1/2 hours..

Turned out great. Those are some tasty birds.

 

[master_dman]

Still making the stupid newbie mistakes..

Here are the q-views.

 

[bassman]

Excellent chicken! Thanks for the Qview

 

[sumosmoke]

Nice looking color on those legs, dman!

 

[funh2o]

Those quarters look pretty tasty. Nice job.

Steve

 

[gobbledot]

Good lookin 1/4's dman.... Did ya turn them half way through??

 

[huskersmokeman]

Wow - good looking quarters....love the color...nice pics!

 

[pineywoods]

Great looking food

 

[desertlites]

Nice looking chicken! did u use the cough syrup for a rub?

 

[master_dman]

Yes I did turn them once. I didn't do anything else to them tho. No mops or anything like that. The "cough syrup" was for me while I was smoking them.

 

[travcoman45]

Mighty fine vittles indeed, mighty fine! Love the jager!

 

[bwsmith_2000]

Nice looking chicken! I can't tell for sure if you skinned the chicken or not. If it was not skinned, how was it? Crispy?

 

[master_dman]

Thats a very good question.. the wife LOVES the skin.. I like the rub and smoke flavor to really permeate the meat.. so I skinned about 4 of them, and those were mine.

In order for me to eat chicken skin, it has to be super crispy. Doesn't seem to matter to the wife. She likes it chewy, or crispy.. long as it's the skin.

It's pretty hard to get poultry skin to be crispy in the smoker unless you grill it over a hot flame right at the end.. I haven't done that just yet.. As I said above, the wife don't mind, so I don't do the extra step.

 

[smoke_chef]

Hey dman... you got some good looking legs and thighs.

(Uhhh... wait... that doesn't sound right)

Hey dman, that's good looking chicken. (Yeah... that's better) I love smoked chicken!

 

[fireguy]

looks good to me!!

 

[hockeyhead]

Finger lickin good!!!

 

[316sports]

Sure looks good. I am hungry.

Andrew

 

[gabriel]

Brined them in garlic and kosher salt starting at noon.. quote]

How'd you make the brine? Just a bowl of water and how much garlic and salt? I've never done a brine but sounds like that would be a pretty good way to get some good flavor into the chicken.

 

[master_dman]

I believe the common way is 1 cup salt to each gallon of water.. but I don't really like a whole lot of salt.. so I halved it.. and used a cup of the Mortons kosher to 2 gallons of water.. I had several cloves of garlic left over from something else.. so I diced them up, and let them dry.. I just put a small handfull in with the salt/water..

 

[cowgirl]

Looks awesome!