The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-10-2010, 08:51 PM   #1
joeysmac
On the road to being a farker
 
joeysmac's Avatar
 
Join Date: 07-23-08
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default 1st smoked chicken legs on UDS - with Pron...

As always, please let me know what I may have done wrong, or what you would have done differently...you are not going to hurt my feelings. I just want to learn...

I needed something to smoke tonight that could be done in a few hours, so I tried some chicken legs. I got the chicken legs yesterday and did three different flavors/marinades (all three done last night and in fridge for about 18 hours):

Brine - Cold Water, Kosher Salt, Brown Sugar
Rub - Wizzy's Smokin' Rub
BBQ - Kroger Brand BBQ Sauce

Here are the times/temps:
(Time - Meat, side temp/top temp)
5:00 PM - Meat On, 180/225
5:30 PM - 133, 160/215
5:45 PM - 143, 175/225
6:00 PM - 150, 175/225
6:15 PM - 155, 175/225
6:30 PM - 160, 190/235
*6:45 PM - 163, 200/250
*7:00 PM - 174, 205/265
7:10 PM - 180, 200/250

* = Opened a intake valve for about 15 minutes to boost the UDS temp when the in-laws arrived hungry.

The Verdict:
The Brine - Way too salty...not very good at all. Not even sure what it was supposed to taste like, but I'll likely try much less salt next time, and maybe even a shorter soak.

The Rub - This was not bad, but it was not great either. It was Wizzy's smoking rub, which I got when I got his Vinegar BBQ sauce (which is fantastic, by the way). The rub flavor was good, but maybe I left it on too long before smoking as it was very pronounced...I will certainly try it again, but not on smoked chicken legs.

The BBQ Sauce - This was by far the best flavor. I didn't have a ton of smoke, but I cooked them slow to make sure they would not be done too early. I think the other flavors took on way too much smoke (perhaps from the low-n-slow cook), and I think the bbq sauce shielded the meat from taking on as much smoke.

Next time I won't flavor the chicken as long, and will probably cook them a little hotter/faster...any other ideas or suggestions? How do you guys do your chicken legs?

And of course, The PRON:
Top = Brine
Bottom Left = Wizzy's Smokin' Rub
Bottom Right = BBQ


__________________
Joey
joeysmac is offline   Reply With Quote


Unread 08-10-2010, 11:02 PM   #2
dgassaway
Full Fledged Farker
 
Join Date: 05-11-09
Location: Kalispell, MT
Downloads: 0
Uploads: 0
Default

nice chicken trotters. Keep up the good work.
__________________
[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT]
[COLOR=Navy]
[/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's
1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2]
____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana]

PNWBA Board Member | CBJ #200356[/FONT]
Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team
Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT]
dgassaway is offline   Reply With Quote


Unread 08-10-2010, 11:08 PM   #3
ON THE FARM
Full Fledged Farker
 
Join Date: 07-07-08
Location: FARMERSVILLE, TX
Downloads: 0
Uploads: 0
Default

if it is chugging along and then the temps start to drop, give the drum a kick, thump on the side or rock it a bit. this will make the ash drop and temps should return to normal.
great job by the way!
__________________
EZ-Corer - The fastset and EZ-est Jalapeno corer/de-seeder around!!! www.wyldmanspice.com
ON THE FARM is offline   Reply With Quote


Unread 08-10-2010, 11:21 PM   #4
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Chicken looks great!!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Unread 08-11-2010, 01:44 AM   #5
theflints01
Knows what a fatty is.
 
Join Date: 04-17-10
Location: Ravensdale, WA
Downloads: 0
Uploads: 0
Default

It looks like the bird is a little oversmoked. In my experience chicken soaks up smoke like a sponge. Try only using one or two chunks of wood and put them in the chimney with your coals to get them going before putting the meat on. Also, chicken cooked over a hotter fire seasoned with only salt and pepper can be a great thing indeed. Good luck, keep posting!
theflints01 is offline   Reply With Quote


Unread 08-11-2010, 03:03 AM   #6
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Downloads: 0
Uploads: 0
Default

what was your salt to water ratio?
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
Smiter Q is offline   Reply With Quote


Unread 08-11-2010, 04:50 AM   #7
FullBoar
On the road to being a farker
 
Join Date: 07-06-10
Location: Hanover, PA
Downloads: 0
Uploads: 0
Default

Looks purdy good to me
__________________
Dave

UDS
Brinkmann Smoke n Pit
Weber 22.5" OTG
FullBoar is offline   Reply With Quote


Unread 08-11-2010, 05:12 AM   #8
jemezspring
Full Fledged Farker
 
Join Date: 10-09-09
Location: Chicago Proper
Downloads: 0
Uploads: 0
Default

My guess is that the 18 hour brine time is too much. When I brine I use 3/4 cup kosher salt and 1 cup brown sugar to 1 gallon water. For chicken parts the max time I soak is 3 hours most times 2. Rinse very well or the skin will be way to salty.
jemezspring is offline   Reply With Quote


Unread 08-11-2010, 05:36 AM   #9
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Downloads: 0
Uploads: 0
Default

I have read that 4 hours is max soak time for brining chicken and anything longer than that will lead to rubber chicken. I haven't tried an 18 hour soak. Try a shorter soak time.
Here is a simple brine, 1/2 cup of salt to 1 gal of water. You can add some of the same spices you plan to use on the chicken and/or juices. My family likes a citrus brine. Substitute oj for the water.
Raising the temp sounds like a good idea.
Are you using a leg holder on the smoker? They keep the legs suspended above the grates.
Hope that helps,
jon
jonboy is offline   Reply With Quote


Unread 08-11-2010, 06:57 AM   #10
joeysmac
On the road to being a farker
 
joeysmac's Avatar
 
Join Date: 07-23-08
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Thanks for the tips everyone. I used about a half-gallon of water, 1 cup Kosher Salt, 1 cup Brown Sugar for the brine...which was just some recipe I came across here (probably more suited for a whole chicken).

I like trying new and different things, so I'll certainly try a citrus brine the next time.

Ya'll are great! Thanks!
__________________
Joey
joeysmac is offline   Reply With Quote


Unread 08-11-2010, 06:58 AM   #11
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smiter Q View Post
what was your salt to water ratio?
I agree, what was your brine recipe?


Quote:
Originally Posted by joeysmac View Post
I got the chicken legs yesterday and did three different flavors/marinades (all three done last night and in fridge for about 18 hours)
IN MY OPINION:

If you brined the chicken legs for 18 hours, you WAY WAY overdid it. A whole turkey gets brined for 18-24 hours. Whole chickens, brine for about 6-10 hours, and chicken parts really only need brined for a couple/few hours. That's why your legs were so salty. Also, MAKE SURE YOU RINSE THEM WELL after removing from brine.

Chicken does look pretty smoky. Did you like the level of smoke flavor? If you did, then keep doing what you did. Chicken does really soak up the wood flavor. Did you're skin crisp at all?

Basically comes down to: DID YOU LIKE HOW IT TURNED OUT?

I usually do poultry at a higher temp for a shorter time. (325-350 for 1.25-1.5 hours for a whole spatched chicken), but again...that's how I like them. The only bad thing about BBQ is that you just have to keep practicing.......just horrible!


Sure look good!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 08-11-2010, 09:20 PM   #12
blackdog043
is one Smokin' Farker

 
blackdog043's Avatar
 
Join Date: 01-21-10
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

Here is some good info for brining, http://www.cookshack.com/brining-101
also like above higher temps 325-350 shorter cook time.
__________________
Bill
Red Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast Red Thermapen

Got butt ? Smoke it !!
blackdog043 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Turkey Legs (Pron) Johnny_Crunch Q-talk 2 03-12-2011 01:31 PM
Phubar's Mini UDS Chicken Legs Pron Phubar Q-talk 15 12-15-2010 09:43 AM
JD, Venison, Smoked Chicken Enchillada and Turkey Legs Desert Dweller Q-talk 11 11-24-2010 08:10 AM
1st cook posted w/ \pron....chicken legs on brinkman cardfan Q-talk 5 09-18-2010 02:49 PM
1st Beer Can Chicken on my UDS-Pron HumboldtSmokeBBQ Q-talk 8 01-17-2010 12:42 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:07 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts