Cherry dr pepper chicken quarters.

Discussion in 'Poultry' started by moses, Aug 24, 2013.

  1. moses

    moses Meat Mopper

    Going to have a family gathering Sunday for my bday. I got 12 chicken quarters to smoke. Doing half in cherry dr pepper and the rest with zesty Italian because I know you can't go wrong with zesty Italian. Thinking about smoking on my MES 40 at around 300. Any suggestions?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd take them out of the brine and let them air dry in the fridge for 12-18 hours prior to smoking. Then run your smoker as hot as you can to help crisp up the skin. I like to smoke chicken around 325*
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Suggestions? Please post pictures!

    Disco
     
  4. moses

    moses Meat Mopper

    I will do that. Why take them out of the brine for that long and should I add anything to the cherry dr pepper?
     
  5. moses

    moses Meat Mopper

    Disco for whatever reason I can't not post pics from my iPhone. Have tried everything. It's really disappointing.
     
  6. moses

    moses Meat Mopper


    Soaking in cherry dr pepper and red pepper flakes.
     
  7. moses

    moses Meat Mopper


    Soaking in zesty Italian and Dales.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Many thanks for sorting out your picture problems. I am following with interest!

    Disco
     
  9. moses

    moses Meat Mopper


    Heck yeah. Early bday present.
     
  10. moses

    moses Meat Mopper

     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You are going to love the pellet smoker. It definitely raised my Q a notch.

    Disco
     
  12. moses

    moses Meat Mopper

    Got it going for a test run right now.
     
  13. moses

    moses Meat Mopper

    Any clue why he said to let them air dry for so long before smoking them?
     
  14. thoseguys26

    thoseguys26 Master of the Pit

    Hey moses, to let meat sit in a fridge overnight again after a brine is to form a pellicle, which is a dry outer layer of skin. Smoke will adhere to this better then a wet or even a patted dry outside.

    I think you're on a great start. Red pepper, good choice and also adding Dales... that sounds good to me!

    Pull from brine and pat dry really well with paper towels. Put a fan on them for 30 mins while you're heating up the smoker and smoke. I'd rub a little butter and salt & Pepper on them after drying them a bit.

    You can always crisp them up on a high heat grill if you want super crispy skin.
     
  15. moses

    moses Meat Mopper

    Proshate the advice. They have been in the brine since around noon today. I will pull them around 8 or so in the morning. Pat dry and leave on the counter under the fan till around noon. Them smoke. Unless you tell me otherwise. Lol
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    If you are putting them under the fan for four hours. Just until the surface is dry to the touch. I either go overnight in the fridge or about an hour in front of a fan.

    Disco
     
  17. moses

    moses Meat Mopper

    I'll do an hour under the fan. Can't wait to see how these turn out.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Do not leave your chicken on the counter to dry, especially for 4 hours. Good way to get sick. Chicken must be kept cold.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You need to follow the 40-140 in four hour rule for all poultry. That means you need to have the IT of the chicken to 140* in no more than 4 hours.

    Always leave poultry in the fridge until you are ready to cook.
     
  20. moses

    moses Meat Mopper

    .

    Patted dry and under the fan. Almost time!!!!! The cherry dr pepper color really soaked up. We will see.
     

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