Leg Quarters?

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Smoke Blower
Original poster
Dec 10, 2006
Temple, Texas
I have been wanting to smoke leg quarters but i have some questions:

About how long does it take to smoke leg quarters?

What temp. should they get to?

Where should i check the temp?

Thanks for any help you can give me.
Those are the answers......

Don't forget to post some pics of your finished product!
I brined these and they came out very salty. Does that mean that i put too much salt in the water or brined the too long(over night)?
i don't brine, so can't help you there. We do 10 lbs of leg quarters all the time. Usually 4 1/2 hours or up to 160* internal in our GOSM vertical w/charcoal. Then into the oven set at 170* for one hour. Tent of aluminum foil over the quarters till done.
DON'T check the temp in the leg joint.
You do not want the temp probe to touch bone, you will get an incorrect reading.
Insert the probe in the thickest part of the thigh meat, NOT touching the bone. Poultry dark meat cooks slower than white meat.
I personally like the skin crispy, high temp is the only way to get it. You can raise the smoker temp to 400 or so to crisp it after the internal temp shows it is done, or remove it to a grill after completing the smoke. Spritz it with apple juice, or whatever you like, while crisping. I put a few drops of Louisianna Hot Sauce in my spritz cause I really like the flavor and a bit of heat.
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