Author Topic: Leg Quarters  (Read 57489 times)

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Offline rdsteffey

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Leg Quarters
« Reply #-1 on: September 24, 2014, 03:15:25 AM »
I recently smoked some leg quarters for the first time in my smoker. The flavor was great but after a bit the skin became chewy and the meat became dry. I had them brine for about 12 hrs before I smoked them. I want to use this recipe again because the flavor was great. I just want to know any tips on keeping the skin crispy and the meat nice and moist.

Offline sliding_billy

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Re: Leg Quarters
« on: September 24, 2014, 03:25:48 AM »
Cook at high heat (350+) for crispy skin.
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Offline Las Vegan Cajun

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Re: Leg Quarters
« Reply #1 on: September 24, 2014, 09:59:25 AM »
In addition to what SB said, higher heat, you can also let the chicken air dry in the fridge for a few hours and rub oil on the skin prior to cooking it.
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Offline 1Bigg_ER

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Re: Leg Quarters
« Reply #2 on: September 24, 2014, 11:59:53 AM »
Wet brine is a skin killer unless you air dry the birds after removing from the brine.
High temp + dry skin = crispy skin.

Now I noticed you said meat came off dry. What was the internal temp?

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Offline rdsteffey

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Re: Leg Quarters
« Reply #3 on: September 24, 2014, 03:14:10 PM »
I cooked them to 170 but the heat was at 250. I put them in the smoker the last couple hours or so that I was smoking a boston butt. Thanks for the advice, high heat next time.