To my surprise we are not going to do the point from last week's brisket, but whole chicken leg quarters, which look as follows:
These are now already rubbed and put into the fridge, and they will go on my WSM together with another 6 slabs of Danish Back Ribs. I will fire up the WSM in about 5 hours, so that everything will be ready at noon.
This will be my very first poultry, and although I tried to read up on how to cook such chicken legs, I have no clue on how to do them.
As far as I have seen, overcooking, drying out, "rubber chicken" and getting crispy skin are major problems with poultry.
- What cooking temp and time make sense for this product?
- What's the target internal temp?
- How to keep the meat moist and nevertheless get crispy skin?
- Any spritzing recommended?
I guess due to shorter cooking time I will first put the ribs onto the upper grate for their first 3 hours, and then when these will be put in a closed casserole with apple juice onto the lower grate for 2 hours, I will put the open casserole with the chicken legs onto the upper rack, unless 3 hours are too much for them. Since I had good results with my ribs so far, I intend to keep the temp at the lower grate between 225 and 250°F, so it will be slightly hotter at the upper grate (although I still don't know what difference in temp is to be expected between the lower and upper grate in a WSM 22.5 with a foiled 18" clay saucer in a foiled water pan without water).
Any thought, hints and directions are thankfully welcome.