Chicken quarters on the Weber kettle

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Got a great deal on a bag of chicken quarters something like $.59 a pound in a 10 pound bag.

Very low-quality various sizes and a lot of fat and excess skin including backbone, feathers and tail but you get what you pay for ...

I brined them in a gallon of water with a couple of sea salt cup of white sugar a little bit of instacure#1 and some ice for several hours before hitting them with the rub.

http://s660.photobucket.com/user/de...AD017FE9-7B3A-4F1B-AF28-988A5C3EB32A.jpg.html

http://s660.photobucket.com/user/de...CD58ACD7-2F82-4519-864F-4692B20B5340.jpg.html
 
Last edited:
Using Kingsford briquettes with Hickory and then added some hickory chips on top for additional smoke.
 
Moist and good, rub was great...no sodium.

Great flavor. I'd do nothing different but extend the brine time to more than 3 hours.
 
Ummmmm.......great looking chicken!!!

Points!!

points.gif
 
Chicken quarters are my new favorite item to cook. I'm getting packs with 5 or 6 big quarters for under $2.50. As you noted they need some clean up but who cares for that price.

I made jerk seasoned quarters a few weeks ago that were some of the best chicken I think I've made to date.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky