Need advice on Chicken Legs (Quarters) - Page 2

This is not your pork! · 07-01-2012, 06:00 PM

We couldn't make the chicken legs today in the afternoon because of thunderstorms, so we'll most likely do them tomorrow. Since they are already rubbed since yesterday evening and put in our largest casserole in the fridge, there will be no brining involved this time.

This is not your pork! · 07-02-2012, 04:16 AM

Well, the chicken legs are already cooking since about 1 hour. The IT is now at 151°F, unfortunately the WSM is running a little too hot at around 356°F, because it is very windy today, which makes temp control very hard (wind is a problem quite often here, which is why I am thinking of ordering an iQue 110).

So I am following the procedure of 1.5 hours, then some saucing, and another 30 minutes with all vents closed.

Should I reduce the cooking time from 1.5 hours due to the higher cooking temp?
Or should I sauce and close vents once IT hits 165°F?

2guystryin · 07-02-2012, 05:49 AM

Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try

pal251 · 07-02-2012, 06:02 AM

Quote:

Originally Posted by 2guystryin

Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try

Which method do you use to brine your chicken?

2guystryin · 07-02-2012, 06:23 AM

2cups ac vinigar. 2 cups apple juice. 1/3 cup kosher salt. let sit for 2.5 hrs. always use apple wood. Rub smoke. and then brine myself with some beers.

pal251 · 07-02-2012, 06:37 AM

Do you cut the backbone off? I usually do .. I can't tell if its been done from
.the photos

This is not your pork! · 07-02-2012, 06:46 AM

Ok, it's too late now, and it went utterly wrong!

I have no time right now, but I will post a full report with pr0n later.

2guystryin · 07-02-2012, 07:11 AM

my chicken.

2guystryin · 07-02-2012, 07:13 AM

pal251 · 07-02-2012, 08:15 AM

Quote:

Originally Posted by 2guystryin

Yummy looking. I've only cooked chicken to make for pulled chicken sandwiches so far

Sent from my Galaxy Nexus using Tapatalk 2

This is not your pork! · 07-02-2012, 06:10 PM

Quote:

Originally Posted by This is not your pork!

Ok, it's too late now, and it went utterly wrong!

I have no time right now, but I will post a full report with pr0n later.

My full report with pr0n is already up here. Please have a look, because I don't really know, how it could have gone that wrong.

07-01-2012, 06:00 PM	#16
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	We couldn't make the chicken legs today in the afternoon because of thunderstorms, so we'll most likely do them tomorrow. Since they are already rubbed since yesterday evening and put in our largest casserole in the fridge, there will be no brining involved this time. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Appled Pork Shoulder Bratl

07-02-2012, 04:16 AM	#17
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	Well, the chicken legs are already cooking since about 1 hour. The IT is now at 151°F, unfortunately the WSM is running a little too hot at around 356°F, because it is very windy today, which makes temp control very hard (wind is a problem quite often here, which is why I am thinking of ordering an iQue 110). So I am following the procedure of 1.5 hours, then some saucing, and another 30 minutes with all vents closed. Should I reduce the cooking time from 1.5 hours due to the higher cooking temp? Or should I sauce and close vents once IT hits 165°F? __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Appled Pork Shoulder Bratl

07-02-2012, 06:46 AM	#22
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	Ok, it's too late now, and it went utterly wrong! I have no time right now, but I will post a full report with pr0n later. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Appled Pork Shoulder Bratl

07-02-2012, 05:49 AM	#18
2guystryin Knows what a fatty is. Join Date: 08-28-11 Location: elmira ny Downloads: 0 Uploads: 0	Not missing anything. i dont check temp until the 4hour mark. im sure they are done way before. i glaze the last 20. thats just the way ive always done them. oh and i do brine. done 2 comps and 2first place in chicken. must be doin something right. always juicy. give it a try

07-02-2012, 06:23 AM	#20
2guystryin Knows what a fatty is. Join Date: 08-28-11 Location: elmira ny Downloads: 0 Uploads: 0	2cups ac vinigar. 2 cups apple juice. 1/3 cup kosher salt. let sit for 2.5 hrs. always use apple wood. Rub smoke. and then brine myself with some beers.

07-02-2012, 06:37 AM	#21
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	Do you cut the backbone off? I usually do .. I can't tell if its been done from .the photos

07-02-2012, 07:11 AM	#23
2guystryin Knows what a fatty is. Join Date: 08-28-11 Location: elmira ny Downloads: 0 Uploads: 0	my chicken.

07-02-2012, 07:13 AM	#24
2guystryin Knows what a fatty is. Join Date: 08-28-11 Location: elmira ny Downloads: 0 Uploads: 0