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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
2
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 4:43 am to Degas
quote:
Around 180
Yup. Leg quarters are no fun to eat at 165. They are good to debone for other uses but that skin just isn’t ready to give up the meat yet. They are pretty though :)
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.
Posted on 1/14/19 at 6:06 am to Degas
Well that may be why my 11 year old said he had some advice. He said the skin was a little chewy lol. Will go to 180 next time. Thanks!
Posted on 1/14/19 at 6:07 am to CHEDBALLZ
We just wouldn’t eat them all. Not even over the next few days.
Posted on 1/14/19 at 12:43 pm to rmc
quote:
He said the skin was a little chewy lol.
That's what I was coming in here to ask about. I've had all kinds of trouble with the skin. My next and possibly last attempt (if it doesn't work because I'm over the skin thing) is to dry brine before throwing them on, and then finish them at a much higher temp to try to crisp the skin up.
Posted on 1/14/19 at 12:45 pm to Chucktown_Badger
Dry brine at least 24 hours in advance uncovered in the fridge.
Makes a world of difference.
Makes a world of difference.
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