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Thread: Mother's Day Smoke

  1. #1

    Default Mother's Day Smoke

    Did some smoked chicken quarters for Mother's Day. We love the way these turn out. We trim em up, brine them over night and hit them on the smokintex @ 225 for about 5 hours with 2 oz of apple and an oz of mesquite.Click image for larger version. 

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    What'd you guys smoke this weekend?

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    629

    Default

    That's some good looking chicken, Draper! Looks like I'm not the only one that thinks so, judging by the pictures. Care to share what's in the brine?
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3

    Default

    Quote Originally Posted by bigwalleye View Post
    That's some good looking chicken, Draper! Looks like I'm not the only one that thinks so, judging by the pictures. Care to share what's in the brine?
    1c kosher salt
    1c dark brown sugar
    1 gal water
    Granulated garlic
    Smoked paprika
    Chile flakes
    Fresh parsley
    And just about anything else in arms reach.

  4. #4
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    629

    Default

    Thank you! Might need to try this one out. How did the skin turn out?
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #5

    Default

    Quote Originally Posted by bigwalleye View Post
    Thank you! Might need to try this one out. How did the skin turn out?
    The skin turns out fine. I find it helps to either rub the chicken in EVOO or spray some cooking spray on it just before smoking. Even still, the skin might not be as crispy as some people like. throwing them on a grill for a minute or two, skin side down to crisp it up will solve that.

    I didn't do anything to this batch. Just pulled it out of the smoke and chowed down.

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