Whole chickens and leg quarters

Started by sibba, July 10, 2008, 11:08:58 AM

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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.
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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
Its amazing what one can accomplish when one doesn't know what one can't do!

FLBentRider

I _have_ actually used mesquite on chicken.















I've also used Hickory, Apple, Maple, Oak....
Click on the Ribs for Our Time tested and Proven Recipes!

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2 x Bradley Propane Smokers
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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

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NOW THAT'S A SMOKED OYSTER (and some scallops)