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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-13-2018, 10:59 AM   #1
atate
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Join Date: 03-18-15
Location: Madison, MS
Default Need Help Smoking 500 Chicken Leg Quarters

I have a Shirley 6 foot trailer unit that will be used to cook the above. I need a good recipe to use and ideas on the actual cooking process. I intend to use both hickory and oak wood as the fuel. Please send me your comments.
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Old 10-13-2018, 11:38 AM   #2
dadsr4
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A standard for 68 years.
Barbecued Chicken and Other Meats. Author. Baker, Robert C
https://ecommons.cornell.edu/bitstre...3/2652/bbq.pdf
Another.
BARBECUING MISSISSIPPI BROILERS
https://www.poultry.msstate.edu/pdf/...s_broilers.pdf
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Old 10-13-2018, 11:47 AM   #3
LloydQ
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Join Date: 12-12-16
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Wish I could help, but I have no experience with a cook that large. Just wanted to say "Hi" to a fellow Mississippian!
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Old 10-13-2018, 12:10 PM   #4
keeperofsecrets
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My 2 cents, after doing a fair number of quarters:
1) Wet brine for at least 6 hours prior to smoking. You can add flavorings to the brine like pepper and garlic, but you should rinse the quarters off before putting them on the smoker, so much of the additions to the salt brine will be wasted.
2) smoke hot-n-fast
3) finish them on a grill over open flame if you can to crisp the skin
4) as one of the links above advised, sauce at the end, not during the cook. This of course wont matter if you want to crisp the skin like in number 3
5) get them off as soon as they are at the minimum IT, since they will continue to cook and dry out

Hope this helps
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Old 10-13-2018, 02:25 PM   #5
South Butte Slim
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Suzie Q Santa Maria seasoning and cook at 275 to 325. Have done chicken this way many times and always a big hit.
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Old 10-13-2018, 04:30 PM   #6
oifmarine2003
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We use Naturrific Q salt on our chicken for the vet cooks we do and always turns out great. No sauce. 300-325. Takes about 2 hours
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Old 10-13-2018, 04:31 PM   #7
Smoking Piney
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Please post pics of this cook. I'd like to see what 500 leg quarters look like in a single cook.
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Old 10-13-2018, 11:26 PM   #8
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keeperofsecrets has the knowledge you need...
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Old Yesterday, 04:55 AM   #9
ebijack
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I do not remember the total number of bird parts. These we loaded till the rest of the ribs came off. 30X80 Shirley On this cook.

We have also had a Lang 60 and 4 UDS's full of bird parts.
We used Mad Hunky Meats seasonings donated for the vet cook. Thanks Rich!
Rich even came with Lang in tow to help!

Season as you prefer. I do not brine as most birds were brined before you purchase them.
We stay around 300* as when that much grease is dripping. Hitting 350* you might get a grease fire.
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