Quartered chickens

[oldsaintd]

Hello guys, having 30 ppl over for Easter and I will be cooking brisket, sausage and chicken. We will start with the chicken first and I'll ask about the sausage and brisket next week. I plan on quartering the chicken and cooking it in a Brinkman offset smoker, I have some Texas BBQ rub and some Brisket Blend, which should I use and should I brine, how long in smoker and at what temp, should I use a water pan? My chicken usually dries out in my smoker so I figured I would start from scratch w/ you guys help. Thanks

[OWENMUSTANG]

i just got into smoking but, i am a big fan of brines.
cheap and effective. what temp are you taking the bird to?
oh, i have used bill's grilling magic on my beer can chickens.. great stuff. doesn't seem to burn like normal rubs(no sugar?)
lots of great info on this forum.. welcome aboard!

[Buster]

The cooking time depends on the temp ya use. I'd use 275-300* and check the deepest part of the thigh with a meat thermo. Ought to be at 175-180*. At the temp mentioned...~75-90 minutes. Problem with a rub on chicken is that folks nowadays don't eat the skin, so it's really wasted. Of course you could place it under the skin but that's additional work. I used to brine and it works but have since decided it not worth the trouble. That's a matter of opinion, though.

[TB]

Welcome Oldsaintd
I'd cook the quarters hot (over 300) and look for temps Buster recommended. Cooking hot gives you a fast cook and crisp skin, but don't use rubs with sugar. Poultry seasoning, Tony Chatchery's, seasoning salt are all ok. Mine are done in 1 to 1.5 hrs indirect on a kettle, but go by temp. Temp in the breast should be about 170F, thighs about 180F.

Brines help and some mops are ok. I usually slather mine with sauce for the last 30 minutes, but that's me.

[oldsaintd]

Thanks for the info guys. TB - I have a Weber Kettle also, do you think that would work better, I hate to admit it but I tend to like to eat the crispy skin along w/ my leg and thigh and I know they get a little bitter if they spend too much time in the offset smoker.

[TB]

The equipment is not as important as is the heat you cook the chicks at. If you can get 300 to 350 in a smoker - then use it. A Ketlle has limited space cooking indirectly (unless it's a ranch kettle).

I use a WSM and pull the pan out sometimes so I'm cooking directly above the coals, but 24 inches or so above them. That works, but it's slower than on the kettle.

[jgh1204]

I agree on the brining although some dont like the texture. I brine all my chickens. Makes them very juicy and adds flavor.

[david brace]

Welcome oldsaintd. I had a Brinkman SmokeNPit that I lovingly :roll: called The Iron Lung. i got a lot of erratic temps on it because of being in NYS. Where are you located?

As far as the chicken, a hotter temp is better, and 300 is good to get some crispiness to the skin. But as was said, many people don't like to eat the skin for fat-intake reasons. Anyway, look for the thigh temp to be at 180 firm at the heaviest part before they are done.

I never brined chicken, but I'm gonna do some this season.

DB

[vinman]

Welcome oldsaintd. I had a Brinkman SmokeNPit that I lovingly :roll: called The Iron Lung. i got a lot of erratic temps on it becauseof being in NYS. Where are you located?

As far as the chicken, a hotter temp is better, and 300 is good to get some crispiness to the skin. But as was said, many people don't like to eat the skin for fat-intake reasons. Anyway, look for the thigh temp to be at 180 firm at the heaviest part before they are done.

I never brined chicken, but I'm gonna do some this season.

DB

Oh you gotta try the brine man.
How is that brisket hunt going?

[david brace]

I got the price quote of $1.59 a pound (I think i remember) from a meat distributor at Hunts Point Terminal in the Bronx. I also called and asked if it's a onetime price and they said no. So the only eal is that I have to buy 50 # of it, which I will do when I decide to get my act together...The rub and gloves are here...now all I need is the brisket...kinda necessary.

DB

[Buster]

Thanks for the info guys. TB - I have a Weber Kettle also, do you think that would work better, I hate to admit it but I tend to like to eat the crispy skin along w/ my leg and thigh and I know they get a little bitter if they spend too much time in the offset smoker.

Imo, chicken taste better grilled. It ain't really a Q meat like brisket, butt or ribs. Even at 300*, the skin won't be crispy like it was grilled. You could multi-task and use your smoker and Kettle.

[oldsaintd]

DB - I am in Arlington (Future home of the Cowboys) Texas, so the starting temp for my smoker will probably be 150 before I even put wood in. I can get it up to 350 - 400, but I think 300 is all I want, right. Any suggestions on brines and should I quarter then brine or brine then quarter?

[LagniappeBBQ]

Oldsaintd, welcome. I'm new here myself. Let me share a chicken experiment from this past weekend in a competition. I used all thighs with skin on. I made a brine solution and used it on half of the thighs and used only Wishbone Italian dressing on the rest. Marinated both for 2 hours after the meat inspector came. Used my dry rub just before cooking. I put all on the smoker at the same time at 225-230 for 1.5 hrs. , foiled them, and added a little sauce. Put back on for 45 minutes. I did a test with both kinds with my cooking crew before judging and the Italian marinade won hands down with them and myself. So we went with it to the KCBS judges. Result: 2nd place in competition. Good luck and welcome.

[OWENMUSTANG]

Oldsaintd, welcome. I'm new here myself. Let me share a chicken experiment from this past weekend in a competition. I used all thighs with skin on. I made a brine solution and used it on half of the thighs and used only Wishbone Italian dressing on the rest. Marinated both for 2 hours after the meat inspector came. Used my dry rub just before cooking. I put all on the smoker at the same time at 225-230 for 1.5 hrs. , foiled them, and added a little sauce. Put back on for 45 minutes. I did a test with both kinds with my cooking crew before judging and the Italian marinade won hands down with them and myself. So we went with it to the KCBS judges. Result: 2nd place in competition. Good luck and welcome.

i try to brine for atleast 6 hrs if possible..maybe that had something to do with it?
i might try the italian soak at some point...

[oldsaintd]

LagniappeBBQ, I grilled some breasts marinaded in Italian with some wooster and a touch of teriaki and they were great, maybe I will try that.

[TB]

Oldsaintd, welcome. I'm new here myself. Let me share a chicken experiment from this past weekend in a competition. I used all thighs with skin on. I made a brine solution and used it on half of the thighs and used only Wishbone Italian dressing on the rest. Marinated both for 2 hours after the meat inspector came. Used my dry rub just before cooking. I put all on the smoker at the same time at 225-230 for 1.5 hrs. , foiled them, and added a little sauce. Put back on for 45 minutes. I did a test with both kinds with my cooking crew before judging and the Italian marinade won hands down with them and myself. So we went with it to the KCBS judges. Result: 2nd place in competition. Good luck and welcome.
Uh oh! ..... Data! ...... Danggummit, that goes and messes everythin up. :lol:
I like it. Marinades and brines work but work differently. I'd like to try the same thang, but include the chicken plain as a third data set.
Good work.

[TexLaw]

Thanks for the info guys. TB - I have a Weber Kettle also, do you think that would work better, I hate to admit it but I tend to like to eat the crispy skin along w/ my leg and thigh and I know they get a little bitter if they spend too much time in the offset smoker.

I brine chicken quarters overnight and cook them hot (at least 300, and usually somewhere around 325-350), indirect, on my Kettle. They always come out good. I like the orange juice brine from Alton Brown. I'd post it, but I have to run in a few minutes. Just do a search for it. I often brine overnight. Have fun!


TL

[vinman]

I got the price quote of $1.59 a pound (I think i remember) from a meat distributor at Hunts Point Terminal in the Bronx. I also called and asked if it's a onetime price and they said no. So the only eal is that I have to buy 50 # of it, which I will do when I decide to get my act together...The rub and gloves are here...now all I need is the brisket...kinda necessary.

DB

Another necessary item might have to be the wood.
Maybe some juniper? :lol: