questions about brining and cooking chicken quarters on the wsm

[Bill S (billgator)]

hey guys, i am going to cook chicken quarters tomorrow on the wsm and i have a few questions.

1) can anybody recommend a good brine and how long the quarters should brine prior to being smoked?

2) i really want crispy skin, so should i dry the skin off when it comes out of the brine and should i apply any kind of seasoning or rub prior to going on the wsm?

3) what temp and time should i go for to smoke them?


thanks a lot guys!

 

[Paul K]

Welcome Bill,

For your 1st brined cook, I'd recommend the basic brine that Chris has posted:

All-Purpose Brine
1 quart cool water
1/2 cup Diamond Crystal Kosher Salt
1/2 cup sugar
Mix in a non-reactive container until dissolved. Substitute 1/4 cup + 2 TBSP Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal.

Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.

Brine the pieces for 1 to 2 hours.

Now if you want crispy skin, you'll need to dry the skin off because the water of the brine will work counter to your objective. After brining, rinse well and pat dry with paper towels. If you have time, air dry the chicken in the fridge for several hours.

Go ahead and season right before putting the chicken on. For crisp skin, you need higher temps such as 350-425. I recommend cooking at the higher temps and cooking indirect. Leave the water pan in, but just line it with foil for easy clean up. Don't add any water as that will hold your temps down.

For the smoke flavor, add a few chucks of wood to the coals right before putting your chicken on. Most wood will work for a quick cook like this.

A low and slow traditional smoke won't yield a crispy skin; the temps are too low. Also, the longer cooks are meant for tenderizing meat; chicken doesn't need that. Cooking your chicken around 375 will take about 40 mins. Check the meat with a thermo to be sure. The juices should run clear.

Paul