I smoked chicken quarters for my son and 10 of his friends before they went off to high school homecoming events on saturday and without a doubt the best ive ever done, some said was the best chicken they have had,
i brined the leg quarters for about 6 hrs, smoked them with pistachio shells, went through 4 foiled pouches, for about 3.5 hrs at 225 degrees. finished them in the oven in a foiled pan at 300 for about another hr, the flavor was mild but very tasty, ive only used misquite in the past, I live in the desert southwest, so misquite is plentyful and free. I have read where folks have used pecan shells for smoiking, and since i live about 5 minutes from a pistachio grove and the shells are free i would try them, and glad i did, and im sure brining had something to do with the success of my weekend smoke.
i brined the leg quarters for about 6 hrs, smoked them with pistachio shells, went through 4 foiled pouches, for about 3.5 hrs at 225 degrees. finished them in the oven in a foiled pan at 300 for about another hr, the flavor was mild but very tasty, ive only used misquite in the past, I live in the desert southwest, so misquite is plentyful and free. I have read where folks have used pecan shells for smoiking, and since i live about 5 minutes from a pistachio grove and the shells are free i would try them, and glad i did, and im sure brining had something to do with the success of my weekend smoke.