Weekend smoke w/ Qview - part Dues!

Discussion in 'Poultry' started by jirodriguez, Jan 24, 2010.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Since I was already firing up the smoker for some pork butts and hated to see the rack space go to waste! [​IMG] I decided to thow some chicken on as well. Here is a link to the pork butt thread: http://www.smokingmeatforums.com/for...ad.php?t=88106

    For my chicken leg quarters I like to put them in a big stainless bowl and "toss" liberaly with rub, then I put them in a big 3 gal. ziploc bag and set them in the fridge for at least 6 hours. to overnight.

    Shot of the rub - I use the same rub on my pork as well.


    Chicken in the bowl getting happy with the rub.


    Just going into the smoker... you can see the butts on the rack above.


    Smoked it for 3 1/2 hrs. at 250°, pulled off of the grill when the internal temp hit 180°.
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    wow i hate wasted rack space now too!!!!!!!!!!!!!!![​IMG]
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL... that's the downside to having a smoker with such a large main chamber - you have to load it up otherwise you feel like you are wasting fuel. Oh darn! More smoked meat. [​IMG] heh-heh
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Chicken Quarters...[​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes sir that is some good looking leg parts. I would also like to know whats in the rub but you didn't go drinking last night when you made it up did you???
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welllll there was 2 beers involved.. heh-heh. My rub base varies slightly (I don't measure anything... lol), but this should be close:
    2 C brown sugar
    4 TBS garlic powder
    1/4 C Paprika
    4 TBS Chili powder (NM Hot)
    1/4 C Kosher Salt
    1/2 tsp Cayenne pepper
    2 TBS Cracked black pepper
    3 TBS Cummin (fresh toasted and ground is best)
    3 TBS Fenel seed (toast and grind with cummin)
    1 TBS Cinnamon
    1 tsp Cloves
    1 tsp Nutmeg
    3 TBS Mustard powder (if I have it on hand)

    Then from there I add anything else I feel like tossing in. I taste the rub and make adjustments as needed. I go for a base sweet flavor, with some depth from the cummin and fenel, and a little bit of kick on the finish from the various peppers. Main things to not get carried away with are the cloves and nutmeg, but they add a nice subtle background flavor that keep people guessing.
     

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