Leg Quarters?

Discussion in 'Poultry' started by mdgoos, Jun 13, 2007.

  1. mdgoos

    mdgoos Smoke Blower

    I have been wanting to smoke leg quarters but i have some questions:

    About how long does it take to smoke leg quarters?

    What temp. should they get to?

    Where should i check the temp?

    Thanks for any help you can give me.
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    about 3 hrs @ 225-250.check temp in the leg joint.-at least thats what i do.
  3. triple b

    triple b Smoking Fanatic OTBS Member

    I would take them off when they reached 170-180°F.
    Then for a crispier skin I would put them on the grill for a few minutes.
    Have fun!
  4. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Those are the answers...... [​IMG]

    Don't forget to post some pics of your finished product! [​IMG]
  5. deejaydebi

    deejaydebi Smoking Guru

    You could actually crank it up if you wanted to. I do just before I pull it to crispy up the skin!
  6. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Dont ya'll know eatin chicken skin is bad for ya?...... Ask your cardiologist. [​IMG]
  7. mdgoos

    mdgoos Smoke Blower

    I brined these and they came out very salty. Does that mean that i put too much salt in the water or brined the too long(over night)?
  8. deejaydebi

    deejaydebi Smoking Guru

    Uh oh ... did we tell you to rinse the brine off in plain water for a few minutes? [​IMG]

    Gee I hope so.... If not sorry ....
  9. flash

    flash Smoking Guru OTBS Member

    i don't brine, so can't help you there. We do 10 lbs of leg quarters all the time. Usually 4 1/2 hours or up to 160* internal in our GOSM vertical w/charcoal. Then into the oven set at 170* for one hour. Tent of aluminum foil over the quarters till done.
  10. mdgoos

    mdgoos Smoke Blower

    I rinsed them off, maybe not good enough. Just kind of passed them under the water.
  11. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    DON'T check the temp in the leg joint.
    You do not want the temp probe to touch bone, you will get an incorrect reading.
    Insert the probe in the thickest part of the thigh meat, NOT touching the bone. Poultry dark meat cooks slower than white meat.
    I personally like the skin crispy, high temp is the only way to get it. You can raise the smoker temp to 400 or so to crisp it after the internal temp shows it is done, or remove it to a grill after completing the smoke. Spritz it with apple juice, or whatever you like, while crisping. I put a few drops of Louisianna Hot Sauce in my spritz cause I really like the flavor and a bit of heat.

Share This Page