Leg Quarters

[bamajon]

I'm having a little get together this weekend and im smoking some leg quarters.  I have a recipe that has never failed me and is always delicious but i want to try something different.  Any suggestions? 

 

[SmokinAl]

Since your having guests, I would go with the recipe that has never failed you. Then if you want to experiment for yourself. Type in leg quarters in the search box & a bunch of threads will come up.

 

[bamajon]

i was thinking the same.  i would hate to let everyone down.  my leg quarters are pretty good.  and very simple.  they would be pretty mad if i tried something different and it wasn't up to par.  I'll try to get some pics on today.  every other time i've smoked lately i've been away from home and forgot to take my camera.  Thanks again.

 

[porked]

Here's what I do for leg quarters, which is my favorite chicken by the way. I brine them all day in a nice poultry brine and get them all happy. I also do more than I need cause I like to make smoked chicken salad with the leftovers. Using a good rub, get some under the skin and all over the legs. Smoke with some hickory for 2-2 1/2 hours at about 275 degrees. These always come out fabulous and is a big hit here. Good luck!

 

[bamajon]

smoked chicken is by far my favorite smoked meat....Well except for that Smoked prime rib that was cooked out at the gathering at Piney's.

 

[bamajon]

forgot to get a before pic so i openned it real quick to get a pic.  bout 30 mins in

 

[bamajon]

 

[bamajon]

The beginnings of the wife's  famous baked beans

 

[bamajon]

ol faithful

 

[bamajon]

ol faithful

 

[pineywoods]

Looks like a great start Jon.

 

[SmokinAl]

Excellent! Looking forward to the finish!

 

[beer-b-q]

Great Start Jon...

 

[bamajon]

 

[bamajon]

The wife's baked beans are always a hit

 

[bamajon]

 

[bamajon]

ABT ready for the smoker.

 

[scarbelly]

Looking good Jon - Did you know you can post multiple pics to the same post by just reapeating the same process as the first pic?

 

[fpnmf]

Looks delicious!!

  Craig

 

[flash]

Looks like my simple recipe. I never brine chicken. Have seen no need too. We usually sprinkle with Memphis Rub or some of the Montreal's Chicken Rub. Use Cherry wood and/or Pecan.

After the smoker we moved it to a hot grill for a bit to crisp up the skin.

Sometimes we marinate the quarter in Mojo Crillio, seems to give them a nice "tang". Don't over do it though. 4 hours tops.