Whole chickens and leg quarters

[sibba]

Same party Different day
Have some whole chickens and leg quarters
Just need help with the basics
Brine
smoke time and temp

[FLBentRider]

I've used this recipe with great results:

http://www.susanminor.org/forums/showthread.php?t=35

for the leg quarters, same brine, they probably don't need more than 2 hours - go for an IT of 165.

[sibba]

you the man
thanks for the guidance.  will let you know how things go. 

[westexasmoker]

Welcome to the fourum sibba!  FL's got ya hooked up....He forgot to say use mesquite!   ;D

C

[FLBentRider]

I _have_ actually used mesquite on chicken.















I've also used Hickory, Apple, Maple, Oak....

[sibba]

Hey west texas thanks
Im an Amarillo boy by birth
keep em commin

[kiyotei]

I do whole chickens all the time (did two on Tuesday and did some salmon yesterday).  I find that I don't have to brine them to get them to turn out right.  I do lift the skin on one end and apply a rub under the skin on the meat.  A salty rub can work a lot like a brine.  It will draw out moisture and then the meat pulls it back in with the spices.  I usually smoke the chickens about 2 hours and then place in the oven till done.  I find chicken picks up the smoke pretty quickly.  I use the oven to finish up my meats a lot to reduce the overall cooking time.  I'm just not that patient.

[sibba]

ROck on
chickens turned out smoked and delish
sealed some up for enchiladas later and what ever else
thanks all you smokers out there
and
yes, I did inhale...........deeply

[West Coast Kansan]

welcome sibba,  photos welcome here as well.  looking at the pictures is right there behind smoking and eating  ;D