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

Discussion in 'Poultry' started by master_dman, Apr 27, 2008.

  1. master_dman

    master_dman Meat Mopper

    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.
     
  2. master_dman

    master_dman Meat Mopper

    Still making the stupid newbie mistakes..

    Here are the q-views.
    [​IMG]
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  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent chicken! Thanks for the Qview[​IMG]
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking color on those legs, dman!
     
  5. funh2o

    funh2o Meat Mopper

    Those quarters look pretty tasty. Nice job. [​IMG]

    Steve
     
  6. gobbledot

    gobbledot Meat Mopper

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

    huskersmokeman Smoke Blower

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

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Great looking food [​IMG]
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

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

    master_dman Meat Mopper

    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.
     
  11. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittles indeed, mighty fine! Love the jager!
     
  12. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    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?
     
  13. master_dman

    master_dman Meat Mopper

    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.
     
  14. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Hey dman... you got some good looking legs and thighs. [​IMG] (Uhhh... wait... that doesn't sound right)

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

    fireguy Smoking Fanatic

    looks good to me!!
     
  16. hockeyhead

    hockeyhead Fire Starter

    Finger lickin good!!![​IMG]
     
  17. 316sports

    316sports Fire Starter

    Sure looks good. I am hungry.

    Andrew
     
  18. gabriel

    gabriel Smoke Blower

     
  19. master_dman

    master_dman Meat Mopper

    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..
     
  20. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome! [​IMG]
     

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