1st time Quarters Help

Discussion in 'Poultry' started by ks1980, Aug 1, 2014.

  1. ks1980

    ks1980 Newbie

    So I will be attempting to smoke some chicken quarters this weekend, I just want to make sure I have a good plan in place so any advice would help basically with the smoking process. I plan on smoking around 300 for an hour or so,I know cook to temp not time, but trying to get a rough estimate and I was going to use cherry through out the smoke. This would be on my Weber bullet with no water in the pan to keep the temp higher for cripsyish skin and I will baste the last 15 mins or so with sauce. Good plan not good plan? Thanks for any help.
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sounds about right to me. Good luck!
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    brine overnight, will make for super juicy chicken
  4. chef willie

    chef willie Master of the Pit OTBS Member

    I agree with Uncle.....I've got 80 pounds of quarters in brine now for the Annual Picnic at the VFW tomorrow. Gonna go drain it off now and let chicken dry some in the reefer overnight and grill over an open pit tomorrow. Hoping I survive the forecasted 92 degree day and heat coming off the pit by staying hydrated with Coronas......Willie

    PS...try to avoid the really cheap quarters in bags....they can be real BIG, like from old stewing hens, and be a disappointment when eating.

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