Mother's Day Smoke

[draper73]

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.

What'd you guys smoke this weekend?

[bigwalleye]

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?

[draper73]

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.

[bigwalleye]

Thank you! Might need to try this one out. How did the skin turn out?

[draper73]

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.

[jfhadley]

Hi BigWalleye, Do you have the method to make their own smoked paprika?

[bigwalleye]

Hi BigWalleye, Do you have the method to make their own smoked paprika?

I do not have a recipe, but found this.

Here’s a recipe, https://blog.cavetools.com/how-to-ma...prika-at-home/ It’s also called Spanish paprika or Pimenton in the store.