smoked chick`n leg quarter`s~please help

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meat~smoker in n.j.

Meat Mopper
Original poster
Jan 1, 2007
227
10
south river,
Hi everyone,
I picked up a package ok chicken leg quarter`s on sale today, gonna smoke them with a couple of small bonless pork loins and a cpl of fatty`s !!
I know i gotta brine them over nite wich i will do when i get home from work tomorrow, my question is what rub should i use & how long should i let them stay in for ?? I looking to keep temp`s around 220* also how long will it take for the fatty`s ??? i`m gonna use my digital thermoter for the pork loin !!
ALL ADVICE IS GREATLY APPRICATED !!!
PDT_Armataz_01_18.gif
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
Charlie -

If your gonna cook the fatties later for breakfast you could go a bit lower so they don't dry out.

Carl -

You've changed your avatar I almost didn't recognize you!
 

smoked

Master of the Pit
OTBS Member
Dec 14, 2006
1,009
10
Everett Washington
figure 3 hours for the fattie at that temp, I usually do mine at 225 and it takes 3 hours.....remember flip after 1 1/2 hours........should go to 170
 

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