First Chicken Leg Quarters

Discussion in 'Poultry' started by rc1991, May 9, 2010.

  1. rc1991

    rc1991 Smoke Blower

    Did some chicken leg quarters Fri evening before all the wind here in Central NJ! Marinated with soy sauce, sesame oil, olive oil, sugar, garlic powder, paprika, black pepper, and some grated ginger, and lemon zest. Came out pretty good - pulled at 170. Nice and juicy - skin could have crisped up but probably didn't cause of the marinade?

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  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Sounds great to me. Some times what I will do with my chicken is kick up the heat at the end of the smoke to crisp up the skin. I did that yesterday with my chicken wings and the skin came out nice a crispy.
     
  3. rc1991

    rc1991 Smoke Blower

    Thanks I'll have to try that next time - what temp do you shoot for at the end?
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Which temp are you refering the internal temp of the meat or the internal temp of the smoker? I take the chicken to 170 and I think we had the smoke up to 300 yesterday at the end to crisp them up.
     
  5. rc1991

    rc1991 Smoke Blower

    Great thanks! I was referring to the smoker temp. to use at the end to get them to crisp up.
     
  6. Did my first whole chickens today, and had the same problem: wonderful meat, but rubbery skin. I ran my smoker at 250 to 275. Next time will run it at about 300 to see if that helps.
     

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