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Smoked chicken quarters (without rubbery skin)

I haven't seen anyone do it so I thought I'd share my favorite method to smoke chicken quarters, legs or thighs. Basically, I apply my favorite dry rub, then sear them in oil until golden brown and slightly crispy, about 3-4 minutes per side, then smoke until good color and 185F internal. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. I use the same method to make oven-roasted chicken, it's always a hit. In the oven, I bake at 400F, so the skin comes out very crispy. In the smoker, it's more soft than crispy due to lower cooking temperature, but it's never rubbery or tough. Here are some pics for you guys.

Smoked-Chicken-Leg-Quarters 2jpg

Smoked-Chicken-Leg-Quartersjpg


Smoked-Chicken-Leg-Quarters 1jpg


You can see more pics and full recipe on my blog if needed.

Comments

  • EggNorthEggNorth Posts: 1,388
    Very nice looking chicken, will need to try this.   What kind of smoke did you use?  
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015), LBGE garden pot (2018)
  • pgprescottpgprescott Posts: 13,251
    The pic of the quarter on the grill grid is over the top. Bravo! That’s as good as I’ve ever seen. 
  • That looks delicious!
    Stillwater, MN
  • KiterToddKiterTodd Posts: 2,439
    vaszeit said:
    I haven't seen anyone do it so I thought I'd share my favorite method to smoke chicken quarters, legs or thighs. Basically, I apply my favorite dry rub, then sear them in oil until golden brown and slightly crispy, about 3-4 minutes per side, then smoke until good color and 185F internal. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. I use the same method to make oven-roasted chicken, it's always a hit. In the oven, I bake at 400F, so the skin comes out very crispy. In the smoker, it's more soft than crispy due to lower cooking temperature, but it's never rubbery or tough. Here are some pics for you guys.
    That's great.  Thanks for sharing this.  I have slow smoked chicken and am usually turned off by the skin, so I usually crisp it up on the back end.  Your method looks solid though.

    Question, how much smoke flavor do you get?  I forget the science behind it, but I thought the flesh only absorbed smoke in the early stages of the cook while the outside is still uncooked. If you sear it 3-4 minutes per side, aren't you also locking out the smoke flavor from being able to penetrate?
    LBGE/Maryland
  • johnnypjohnnyp Posts: 3,910
    great looking chicken

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • KiterTodd said:
    vaszeit said:
    I haven't seen anyone do it so I thought I'd share my favorite method to smoke chicken quarters, legs or thighs. Basically, I apply my favorite dry rub, then sear them in oil until golden brown and slightly crispy, about 3-4 minutes per side, then smoke until good color and 185F internal. I like how the skin is never rubbery and tough, instead, it's tender and breaks easily. I use the same method to make oven-roasted chicken, it's always a hit. In the oven, I bake at 400F, so the skin comes out very crispy. In the smoker, it's more soft than crispy due to lower cooking temperature, but it's never rubbery or tough. Here are some pics for you guys.
    That's great.  Thanks for sharing this.  I have slow smoked chicken and am usually turned off by the skin, so I usually crisp it up on the back end.  Your method looks solid though.

    Question, how much smoke flavor do you get?  I forget the science behind it, but I thought the flesh only absorbed smoke in the early stages of the cook while the outside is still uncooked. If you sear it 3-4 minutes per side, aren't you also locking out the smoke flavor from being able to penetrate?
    I had the same questions about getting smoke penetration/flavor.  Interested to hear how it works out.
  • Carolina QCarolina Q Posts: 14,612
    Protein will take on smoke as long as there IS smoke, regardless of temp. The smoke RING is what stops being formed at 140°.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • northGAcocknorthGAcock Posts: 14,454
    Man that last picture......yum
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • CanuggheadCanugghead Posts: 7,596
    Man that last picture......yum
    Food porn at its best =)
    canuckland
  • 1voyager1voyager Posts: 902
    Perfect!
    Large Egg, PGS A40 gasser and way too much Griswold cast iron cookware.

    Somewhere in Colorado.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,231
    edited August 23
    This post is 10 months old by a blogger with no replies...

    I do not anticipate her risking chipping those Perfectly photographed, well-manicured nails on a keyboard responding to any comments 😂
    Keepin' It Weird in The ATX
  • KiterToddKiterTodd Posts: 2,439
    This post is 10 months old by a blogger with no replies...

    I do not anticipate her risking chipping those Perfectly photographed, well-manicured nails on a keyboard responding to any comments 😂
    This is true!

    However, northcock's reply to this old post did serve to remind me of a great tip I never acted on! =) So it served some purpose, but no, I don't think the original poster will be replying.
    LBGE/Maryland
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