Chicken Breasts and Leg Quarters

[ajholt7]

I am getting ready to cook some Chicken Breasts and Leg Quarters.  Any suggestions?  How long should I smoke/cook, at what temp?  What is the IT when done?  Sorry I'm a newb.

[classicrockgriller]

You want to cook chicken at a higher temp than Briset or butts.

Min of 250* till IT on Breast of 165* and thighs at 180*

The skin will not crisp in the Bradley, so you can broil them in the

oven for a few minutes to crispen the skin.

Welcome to the Forum and glad to have you with Us.

[ajholt7]

Thanks! ;D

[KyNola]

CRG is dead on with his advice to you.

Be sure the vent is open 100% as poultry has a lot of moisture and you want it to escape as soon as possible.

[wally22]

Don't know if you have a Big Easy, but I did some wings and legs and what I did was I put the legs and wings in a 2 gal ziploc bag pourd some CT in and mixed up and set for a hour. Then put them on my racks and put on some Bad Byron's Butt Rub into the smoker with apple and cherry for 2 hours at 220 then into the Big Easy for a hour. They were awesome I took some to work and a co-work told me not to throw the recipe away that he wanted to give me some legs to do for him. I'm not much of a chicken man put I could eat these all day long.
Good luck let us know how you turn out

[Habanero Smoker]

I use lower internal meat temperatures. I place the dark meat and white meat on separate trays. I cook the dark meat until it reaches 162°F - 165°F, and cook the white meat to 155°F. I place the dark meat on the lower racks, and the white meat above it. I rotate the racks front to back; approximately half way through the smoke/cook.

If you have a fast read instant thermometer like a Thermapen, check a few pieces on each tray to make sure all of them are done. If you are going to finish them on a grill, remove the chicken 5°F before they get to the recommended internal temperatures.