Chicken quarters on the Weber kettle

Discussion in 'Poultry' started by dert, Jul 27, 2016.

  1. dert

    dert Master of the Pit

    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.



     
    Last edited: Jul 27, 2016
  2. dert

    dert Master of the Pit

    Set up the Weber for indirect cooking and added a drip pan with some mango pineapple juice and water .



     
  3. dert

    dert Master of the Pit

    After 45 minutes holding steady at approximately 300°F:



     
  4. dert

    dert Master of the Pit

    Using Kingsford briquettes with Hickory and then added some hickory chips on top for additional smoke.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They gonna be good
     
  6. dert

    dert Master of the Pit

    1.5 hours in:

     
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking so far!
     
  8. dert

    dert Master of the Pit

    2 hours in, temped at around 160 to 165 I'll give them another 15 or 20 minutes...



     
    Last edited: Jul 27, 2016
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking tasty. That s a big temp spread though.
     
  10. hardcookin

    hardcookin Master of the Pit

    They look pretty good!! Thumbs Up
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Agreed on the temp,hopefully a typo! That chicken is looking tasty!:drool
     
  12. dert

    dert Master of the Pit

    2:15 at 300-350 degrees F:






     
    Last edited: Jul 27, 2016
    sauced, smokinal and b-one like this.
  13. dert

    dert Master of the Pit

    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.
     
  14. dert

    dert Master of the Pit

    Typo...changed it to 160-165...
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job!

    They look delicious!

    I sent a point your way!

    Al
     
  16. sauced

    sauced Master of the Pit

    Ummmmm.......great looking chicken!!!

    Points!!

    [​IMG]
     
  17. 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.
     
  18. dert

    dert Master of the Pit

    Here's a couple of whole birds I did today:

     

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