I smoked chicken quarters at around 350-400 degrees till they reached 175-180 internal. Marinated in orange, lime and mandarin juice with black pepper, garlic powder, cumin and paprika.
The second picture had nicer color but they were at around 150-160 internal. They looked charred by the time they reached desired temperature which took a little under 2 hrs but the skin was so crispy and delicious.
They made the best chicken tacos and quesadillas I've ever had!
by Rmoudatir
27 Comments
Low and slow on chicken brother, only takes 1.5 hours to get wings up to 165 then finish at 400 for 10 minutes, these hogs would take a little longer at 225, but not much!
Look fine to me and you said they tasted good. I see no problems.
I thought this said incarcerate
What kind of smoking wood did you use? Type, amount, and “clean vs dirty smoke” can certainly affect color (and taste). Fruit woods, and small quantities tend to be best for poultry in general and for the relatively short cook time suited to birds.
The skin doesn’t look great, but you were chopping it to use inside something, so probably fine. Dark meat can take higher heat without getting dry, but honestly there’s no reason to take them that hot unless you like how they eat that way. From a food safety perspective, that’s way further than necessary.
No they should be nice and juicy
there were no survivors apparently. temperature probes are useless if you don’t know how to cook. useless full stop actually.
It definitely looks off
They look delicious. Quarters can certainly stand some extra temp.
Thighs are bulletproof
It looks like too much or dirty smoke to me
Good for a football
You did everything right. Including the first step of cooking at 350-400. Many people try to take the lessons of cooking pork and brisket and get the idea that “low and slow is the way to go” is a universal truth. Well, if you do that for chicken you get dried out rubbery-skin chicken. 350-400 every time for chicken.
Looks pretty good. As sassynapoleon said, cooking 350-400 is the way to go to avoid rubbery skin chicken. Ever notice how the big BBQ youtube guys never show themselves biting through the skin after smoking it below 300?
Some people said it was dirty smoke, and while that does cause darkening, good luck getting dirty smoke at those temps, lol. You said yourself it was transparent or barely blue, so that’s not the issue.
I’m almost positive the darkness is coming from the orange and mandarin juices. Sugary stuff. Temp might also be to blame, but roasted chicken is always dark anyway, even cooked in the oven at 375. I’m sure it was good.
Nope, those look great!!!
Sometimes my grocery store will sell 10 of 1/4’s in a single bag for like, 14 dollars.
I just freeze them in twos and pull them as needed.
Idk about incinerate, but you did overcook them imo. I’d recommend lowering the cooking temp to about 275 and cook until 150 internal. Let them rest and they will carryover cook to about 160-165 and be great.
Hell no those look fantastic
Dark meat is very forgiving.
Dark meat can take a beating. I’m sure they are amazing.
Sugar in the juices burned, that’s all
I “smoke” my chicken at 350-400 every once and awhile. It’s a lot like baking lmao just with smoke flavor
You grilled* at 350-400 degrees
No, i cook them after marinating and the look similar and always juicy
Just get you some sop
Perfect in every way