Hey y'all! Hope you are doing well. Today Robert is going to share his smoked chicken leg quarters recipe.
I made a video showing how to make it. You can find that here.
Get a bowl with a lid big enough to hold your chicken. Add your seasoning to
the bowl
Now fill the bowl up with water about 1" and mix the seasoning in the
water well.
Then add the chicken to the bowl. Try and stack them as tightly, evenly
and compact as possible.
Add enough water to cover to the top of the chicken.
Spin and push the chicken down. It pushes the air out and stirs itself up. Mix
up real good.Put a lid on the bowl and put it in the fridge overnight or a couple
of days. Stir every so often while it is in the fridge.
Prep the smoker with your choice of wood chips, put water in your water
basin, and I like to put apple juice in my drip tray.
Put the chicken in the middle or the top rack of the
smoker above the drip tray. Leave some space in between them so heat and
smoke get all the way around them. Smoke at 225 for around 4 hours or until
meat thermometer reads 180 degrees (Smoking times vary depending on your
appliance).
Put in a pan, cover and let sit for 20 minutes. Serve and Enjoy!
For a printable version of this recipe click here.
Smoked Chicken Leg Quarters
Ingredients
• 5lb chicken leg quarters
• 10 tablespoons of your favorite bbq rub
• filtered water
• wood chips
• apple juice around 32 oz
• filtered water around 32 oz
• wide heavy duty foil
Get a bowl with a lid big enough to hold your chicken. Add your seasoning to
the bowl and fill the bowl up with water about 1" and mix the seasoning in the
water well. Now add the chicken to the bowl. Try and stack as tightly, evenly
and compact as possible. Add enough water to cover to the top of the chicken.
Spin and push the chicken down. It pushes the air out and stirs itself up. Mix
up real good. Put a lid on the bowl and put it in the fridge overnight or a couple
of days. Stir every so often while it is in the fridge. Prep the smoker with your
choice of wood chips, put water in your water basin, and I like to put apple
juice in my drip tray. Put the chicken in the middle or the top rack of the
smoker above the drip tray. Leave some space in between them so heat and
smoke get all the way around them. Smoke at 225 for around 4 hours or until
meat thermometer reads 180 degrees (Smoking times vary depending on your
appliance). Put in a pan, cover and let sit for 20 minutes. Serve and Enjoy!
We hope you enjoy this recipe as much as we do.
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