This is not your pork!
is one Smokin' Farker
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.
Any thought, hints and directions are thankfully welcome.
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?
Any thought, hints and directions are thankfully welcome.