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Smoked leg quarters

peavley

Fire Starter
56
12
Joined Oct 12, 2007
Well, I said I would do half, with the wing sauce and half traditional but I decided not to do any with the wing sauce.  Marinated them overnight in: lemon juice, olive oil, soy sauce, cumin, pepper, sugar and louisiana hot sauce.  Smoked at 275 - 300 for about three hours.  This was about 1.5 hours just as they started to look pretty.



close up



I tried to crisp the skin at the end and...well some of it was a little too crisp.  Overall it had a good smoke flavor.  need to work on crisping the skin.

 

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