- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking chicken leg quarters
Posted on 8/13/12 at 6:26 pm
Posted on 8/13/12 at 6:26 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. It buying he whole chicken? Help is appreciated...
8
Posted on 8/13/12 at 6:27 pm to Patch
rub with seasoning
put on pit
smoke
eat
put on pit
smoke
eat
Posted on 8/13/12 at 6:27 pm to Patch
Probably better help on food board.
Posted on 8/13/12 at 6:28 pm to Patch
quote:
Smoking
Posted on 8/13/12 at 6:28 pm to Patch
i'd say food board could help you out more
Posted on 8/13/12 at 6:30 pm to KingRanch
Brine it first to keep it from drying out
Posted on 8/13/12 at 6:59 pm to Patch
Weber's Kansas city style rub is good. There is also a Caribbean jerk rub on the BBQ University website that I highly recommend.
Did 4 of each last week and they were both great.
Did 4 of each last week and they were both great.
Posted on 8/13/12 at 7:00 pm to greasemonkey
quote:don't need to do this imo....just keep your heat around 225 and you're good
Brine it first to keep it from drying out
Posted on 8/13/12 at 7:25 pm to Patch
quote:No, if smoking, white meat is a waste of time.
Did I mess up by. It buying he whole chicken?
I like to soak in a mixture of orange juice, milk and seasonings. Dry off and re-season before cooking. Smoke slow and spray apple juice on the skin from time to time. BBQ sauce of choice in the last 5 minutes, or when done, dip in a container of sauce, then foil for 10 minutes.
Posted on 8/13/12 at 7:53 pm to AlxTgr
hard to mess up chicken on the smoker unless you overcook it
Posted on 8/13/12 at 7:54 pm to lsuchase
I love me some overcooked dark meat. Reminds me of boy scout benefit styrofoam plates.
Posted on 8/13/12 at 8:45 pm to Patch
Go to Rouses and get some BUTT RUB seasoning.
Clean then rub chicken down with butt rub.
Smoke for 3-4 hours 225-250 degress or until juices run clear.
If you looking you not cooking !!
Clean then rub chicken down with butt rub.
Smoke for 3-4 hours 225-250 degress or until juices run clear.
If you looking you not cooking !!
Posted on 8/13/12 at 8:50 pm to Patch
Rub chicken down with whatever seasonings sound good.
Build a charcoal fire.
Do not place chicken over the fire. A real smoker with a side fire box is what works best, but you can build the fire on one side and sit the chicken on the other of a normal grill.
Let it go for 2 hours. Then, add pecan or oak to charcoal, and let it go another hour.
Do it many more times and perfect your own method from there.
Build a charcoal fire.
Do not place chicken over the fire. A real smoker with a side fire box is what works best, but you can build the fire on one side and sit the chicken on the other of a normal grill.
Let it go for 2 hours. Then, add pecan or oak to charcoal, and let it go another hour.
Do it many more times and perfect your own method from there.
Posted on 8/14/12 at 10:00 am to Clyde Tipton
Pat the chicken dry and use your choice of seasoning. Put in refrigerator uncovered so chicken skin dries out a bit. I find this helps to keep the skin from coming out rubbery. I also like to marinate the chicken in italian dressing for a few hours if i have time. I cook chicken at a higher temp than other things I smoke, usually 250 to 275, indirect heat of course.
Posted on 8/14/12 at 11:05 am to greasemonkey
quote:How you do dat?
Brine it first
Posted on 8/14/12 at 11:08 am to Cadello
quote:
How you do dat?
1. Make brine (mix water and salt)
2. Soak chicken in brine
3. Await heart disease
Posted on 8/14/12 at 11:45 am to Clyde Tipton
quote:
Then, add pecan or oak to charcoal
I generally like apple or cherry with chicken.
Posted on 8/14/12 at 12:24 pm to Vol Fan in the Bayou
I actually used some of those bitter pecans (no pecan expert) for smoking one time on a whim. It actually turned out fantastic. I just took a hammer to a bag full of the pecans, soaked them in water, then would toss them on top of the fire occasionally. They didn't seem to last as long, but they smoked like crazy and produced a great flavor.
Posted on 8/14/12 at 12:39 pm to Jester
Don't get me wrong, pecan is my go to wood/nut for smoking almost everything. With three pecan trees I have a ton of wood and nuts that fall. Its great on chicken. I just prefer apple or cherry. To me it gives a bit of a fruiter flavor. Grape vine is also great, but hard to find.
Posted on 8/14/12 at 1:22 pm to Vol Fan in the Bayou
quote:
I just prefer apple or cherry.
I've never done much with these woods other than apple wood smoke on pork ribs a couple times.
Like I said in my first post. Follow those simple steps and it'll get you smoked chicken, but always be open to try new things, and mess with the timing.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News