BBQ Smoked Chicken

Discussion in 'Poultry' started by kozmo, May 13, 2010.

  1. kozmo

    kozmo Fire Starter

    I must confess I have been cheating on the forum, I have been smoking like a mad man and not sharing the love, well today I will share the love once again. It was a great day for a smoke, just a very slight breeze, no sun and warm weather. So I brined some chicken quarters, brushed em with evoo and rub them BBQ 3000 from Penzey's. I then smoked em over applewood and a little hickory to 175 then basted them with some bbq sauce and brought them up to 180. And they were awesome, juicy and tender chicken legs. Dark meat always smokes better, imo.

    You can read more on my blog if you want the details http://www.nateelston.com/wordpress/...moked-chicken/

    [​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Tasty Looking! I love smoked poultry! Dark meat all[​IMG] the wayyyyy!
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking quarters,[​IMG].
     
  4. treegje

    treegje Master of the Pit

    Yummy looking'excellent job [​IMG]
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Quarters...[​IMG]
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job [​IMG]
     
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    That looks very nice! I have some BS breasts in the freezer that I need to smoke. Thank you for reminding me!
     
  8. gotta post more pics than that!!!! looks great
     
  9. kozmo

    kozmo Fire Starter

    Alright, I got a couple more pics.

    Fresh on the smoker...
    [​IMG]

    Just about ready for the sauce on the smoker, notice the shrink
    [​IMG]

    Another done picture
    [​IMG]
     
  10. MMM...very nice
     
  11. jak757

    jak757 Smoking Fanatic Group Lead

    That Chicken looks great Nate!

    Now stop holding out on us!

    Checked out your blog -- nice work!

    [​IMG]
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Looking mighty tasty there pal. [​IMG][​IMG]
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now your chicken looks really yummo and I perfer to smoke the whole bird because there are always leftovers and one of the good things with smoking is the left overs taste sooooo Goooood the next day or the next day or the next day.......
     
  14. kozmo

    kozmo Fire Starter

    With just the wife and I there are plenty of leftovers, made the lunch table jealous at work today. Score!
     
  15. mikeythai

    mikeythai Smoke Blower

    Nice looking quarters, Kozmo!
     
  16. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    mmmmmmm... chicken.....

    I have never brined chicken, may need to try it.

    Looking good!
     
  17. kozmo

    kozmo Fire Starter

    I have smoked poultry without brine several times before I started brining it. The brined poultry is where its at.
     
  18. I have been reading this thread all week. I finally got the guts right now to finally smoke some leg quarters. Im going to rub some sauce on it in about 10 minutes. But I just had one leg quarter w/out sauce and the texture is unbelievable. The bones are falling apart like you mentioned.

    I need more details on the brine you used. I just used salt, water and a mexican salt/lemon/chilli poweder, we usually use this to pickle cucumbers. It worked out here im just wondering if you had something not so sour.

    Thanks a Mil Kozmo [​IMG]
     

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