Quarters?

SuperDave

New member
I was very surprised that in 6 pages of threads that there wasn't any relating to doing quarters.  Having watched a lot of smoking shows, thighs are usually the piece of choice.  Leg and thigh quarters go on sale frequently and I was hoping to get some feedback on these pieces in the SI for a potential Memorial Day item.  Have any of you done them in the SI but not posted on it?

Thanks,
Dave
 
Yes!  I did 8 quarters last weekend with a half day brine, Jeff's rub (and his recipe for smoke and grill), on the smoker at 225F until I reached 165IT.  I then threw them on the gasser for a quick sear to try to crisp up the skin...needed more time as the skin was still not crisp.  Bottom line:  I ate two and they were great, but I removed the skin.  Two of my neighbors each got three, and I got rave reviews.  Easy to do, take about 1.5-2 hours to reach IT, and I think the time on the grill this time helped to make sure that the chicken was done to the bone.
 
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