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Smoked leg quarters - brined
Posted on 1/13/19 at 7:22 pm
Posted on 1/13/19 at 7:22 pm
Smoked some leg quarters tonight. Winn Dixie has them BOGO this weekend. Smoked 4 today and froze the other four.
With the brine they are very juicy. Used a master built dual fuel smoker and amazen pellet trey. Filled a little less than one third. Didn’t get close to needed all of it. Only one pic tonight. Forgot to take pics during prep.
Brine:
1 gal water
1 cup salt
1 cup sugar
1. Heat water on stove in stock pot to dissolve salt and sugar. Let cool.
2. Place leg quarters in brine for four hours in refrigerator.
3. Remove leg quarters, pat dry and let the skin dry in the fridge.
Dry rub:
1/4 cup Montreal steak seasoning
1/4 cup brown sugar
1 tbsp smoked paprika
1 tbsp ground Cumin
1/2 tsp cayenne
1. Combine in a container and set aside.
Prep for smoking
1. Lightly coat chicken skin with olive oil.
2. Rub dry rub on skin and under skin.
3. Get smoker to 225-240.
3. When thickest part of thickest quarter is 165-170 you are done. Expect this to take 2-3 hours. If you have a pellet trey there is no need to put enough pellets to smoke any longer than a couple of hours. Check all pieces with thermometer after pulling.
With the brine they are very juicy. Used a master built dual fuel smoker and amazen pellet trey. Filled a little less than one third. Didn’t get close to needed all of it. Only one pic tonight. Forgot to take pics during prep.
Brine:
1 gal water
1 cup salt
1 cup sugar
1. Heat water on stove in stock pot to dissolve salt and sugar. Let cool.
2. Place leg quarters in brine for four hours in refrigerator.
3. Remove leg quarters, pat dry and let the skin dry in the fridge.
Dry rub:
1/4 cup Montreal steak seasoning
1/4 cup brown sugar
1 tbsp smoked paprika
1 tbsp ground Cumin
1/2 tsp cayenne
1. Combine in a container and set aside.
Prep for smoking
1. Lightly coat chicken skin with olive oil.
2. Rub dry rub on skin and under skin.
3. Get smoker to 225-240.
3. When thickest part of thickest quarter is 165-170 you are done. Expect this to take 2-3 hours. If you have a pellet trey there is no need to put enough pellets to smoke any longer than a couple of hours. Check all pieces with thermometer after pulling.
This post was edited on 1/13/19 at 7:26 pm
Posted on 1/14/19 at 12:19 am to rmc
quote:I like to take mine a bit further. Yes, 165 is safe, but as far as being done, I think quarters have a better texture around 180.
When thickest part of thickest quarter is 165-170 you are done
Posted on 1/14/19 at 5:38 am to rmc
Looks great but why wouldn't you smoke all 8? Leg quarters are cheap.
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