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Started By
Message
Smoking chicken quarter legs
Posted on 8/13/12 at 8:09 pm
Posted on 8/13/12 at 8:09 pm
Does anyone have any good tips? I bought a three pack from brookshires today and plan on smoking them this weekend. Never done it before. Did I mess up by buying the whole chicken? Help is appreciated... If anyone has a step process, that would be great
6
Posted on 8/13/12 at 8:20 pm to Patch
quote:
chicken quarter legs
quote:
I bought a three pack
quote:
buying the whole chicken
Did you buy 3 legs, 3 leg quarters, or 3 whole chickens?
Posted on 8/13/12 at 8:20 pm to Patch
My dad did chicken leg quarters last weekend on the smoker but I have no idea what process he used.
Posted on 8/13/12 at 8:21 pm to Patch
Brine in brine of choice I like salt, a little pineapple juice, small amt of sugar, paprika, and water. I eyeball it. Leave in for a couple of hours.
Pat dry, season fairly liberally with peppers of your choice, no need for any more salt. Can rub under skin if want to, but I prefer not.
Place on charcoal grill skin side up until the skin firms up, then transfer to a 250 degree smoker with pear, apple, or cherry. Pecan or hickory can always be used, but I prefer the fruit woods. Cook until meat thermometer hits 175 in the deepest part of thigh.
Pat dry, season fairly liberally with peppers of your choice, no need for any more salt. Can rub under skin if want to, but I prefer not.
Place on charcoal grill skin side up until the skin firms up, then transfer to a 250 degree smoker with pear, apple, or cherry. Pecan or hickory can always be used, but I prefer the fruit woods. Cook until meat thermometer hits 175 in the deepest part of thigh.
Posted on 8/13/12 at 8:24 pm to Patch
Indirect heat 300 degrees put sauce on about 20 minutes before you want to pull. Eat and be happy
Posted on 8/13/12 at 8:57 pm to tigerfoot
Do you spray apple juice on it every 30 minutes? How long should I smoke these three leg quarters?
Posted on 8/13/12 at 9:42 pm to Patch
The time depends on the temperature of the fire. I'd say an hour to ninety minutes. If you want to spray juice get tough with it. I like sauce and I put on as above about ten or so minutes before I pull so it can just glaze over nicely, not burn.
I haven't cooked leg quarters in awhile. It's a good piece and normally cheap.
I haven't cooked leg quarters in awhile. It's a good piece and normally cheap.
Posted on 8/13/12 at 10:21 pm to Patch
No spray for me, it can make the skin kinda gummy and chewy, and I really like to render out the skin and make it as crisp as I can, I also dont like to sauce them for the same reason. I just like to have a little dipping sauce on the side.
different strokes
different strokes
Posted on 8/14/12 at 6:01 am to Patch
Microwave is the way to go
This post was edited on 8/14/12 at 6:02 am
Posted on 8/14/12 at 7:04 am to Patch
Here's a tip for the best smoked leg quarters you will ever eat.
On a Tue-Sat after 5 pm go to the corner of Telemachus and Baudin and ring the doorbell to get buzzed in. Sit down order a drink and a smoked chicken dinner with Mac and cheese. It's so good you will go back later in the week. Also the brisket and pork is hands down the best in town.
And that's the secret to the best smoked leg quarters.
On a Tue-Sat after 5 pm go to the corner of Telemachus and Baudin and ring the doorbell to get buzzed in. Sit down order a drink and a smoked chicken dinner with Mac and cheese. It's so good you will go back later in the week. Also the brisket and pork is hands down the best in town.
And that's the secret to the best smoked leg quarters.
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