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Dec
Unlike chicken breasts quarters tend to be higher in fat content which helps them stay perfectly moist as you cook them. Smoked Chicken Leg Quarters Smoking Times Quick Summary.
For a more detailed process and how to get a crisp skin on the outside you can read the process below.
Smoking chicken quarters on a pellet grill. Sprinkle each side of the chicken leg quarters moderately with the chicken rub and let it sit while the smoker is coming up to temp. Today Im cooking on a Yoder pellet grill but any grill or smoker will work for this recipe. The key to good chicken.
Instructions Dry chicken leg quarters with a paper towel. Remove any extra pieces of fat from the back of the chicken. Rub the chicken with oil and sprinkle the rub evenly over all surfaces.
There is no need to rub it in. Let it sit for 20. Turn grill to smoke.
BBQ CHICKEN LEG QUARTERS on the Pellet Grill - YouTube. Steps 1 Place the chicken pieces in a large mixing bowl. Pour oil over the chicken to coat each piece then season to taste.
2 When ready to cook set Traeger temperature to 180 and preheat lid closed for 15 minutes. For optimal flavor use. 3 Remove the chicken from the refrigerator letting.
Select the best pellets for the chicken quarters and then fill up the pellet hopper. Fire up the Pit Boss pellet grill and then set the temperature to 450 degrees Fahrenheit for the first cook. Allow the Sear Slide to open while preheating and when cooking later on.
Instructions Preheat your grill to 400. Season your chicken with LOTS of seasoning rub. I like Spiceologys Korean BBQ and Togarashi as.
Place skin-side up on the grill and grill for 15 minutes. Flip and grill an additional 10 minutes. Pull off the grill.
Place chicken on your grill skin side up with lid closed. Smoke for 2 hours or until the internal temperature in the thickest part of a thigh is 165 F. Remove chicken from the grill and let it rest for 5 minutes before serving.
Chicken quarters are perfect for smoking. Unlike chicken breasts quarters tend to be higher in fat content which helps them stay perfectly moist as you cook them. It all makes for one of the best forms of chicken that you can get.
Smoke the Chicken. Setup your smoker for cooking at about 225-240F. Place the chicken directly on the grate leaving about 1 inch between them to allow the smoke full access to the meat.
Leave the chicken quarters in the smoker using indirect heat for about 1 hour during which time it will reach about 140F internally. Step By Step Smoked Chicken Recipe. Make a salt brine.
Brine chicken for four hours. Rinse and dry chicken. Prepare smoker to 220-240 degrees.
Apply oil and dry rub to chicken. Smoke chicken for approximately one hour. Finish smoked chicken quarters on the grill.
Smoked Chicken Leg Quarters Smoking Times Quick Summary. The target internal temperature for chicken leg quarters is at around 165F and smoking them at 225-250F for 2-3 hours depending on the cut. For a more detailed process and how to get a crisp skin on the outside you can read the process below.
Spatchcock the chicken Generously rub kosher salt all over the skin Refrigerate the chicken for 24-48 hours Rinse the chicken thoroughly Pat it dry Smoke on your pellet grill. Weve developed the chart as a starting point for your pellet grill smoker cook times. Its important to know that most smokes happen at around 225 to 250 degrees.
If youre in a hurry to get to your BBQ faster you can bump up the heat to around 275 degrees and shorten the overall cooking time. It can also dry cook thinner meats like jerky into a smoky rich and chewy treat. Pellet grills and smokers are versatile cookers.
I usually smoke chicken thighs for about 15 to 2 hours at 250 degrees. That can vary a bit by how much chicken or any other meat items are also smoking. Prepare the Traeger grill on smoke according to directions.
Set the temperature to 225 degrees and preheat lid closed for 15 minutes. Place a small stainless steel pot of water or apple juice in the inside corner to help keep moist. Place chicken in grill skin side up with lid closed.
These smoked chicken quarters are first brined then coated with a mayo based glaze to carry some of my original rub garlic and chives onto the outside of the chicken and hold it there. These are smoked in a pellet smoker at a hotter than usual temperature to help crisp the skin but if you have a traditional smoker that works better at the lower smoking temperatures that will work just fine. You do not need to feed the fire li.