Chicken questions

[shootthebunnies]

I am going to put some chicken quarters on the ECB for supper this evening. I plan on pulling them for sandwiches. I am going to inject them with a homemade sauce to get the flavor throughout and put a rub on at the end. Going to use a mix of cherry and hickory wood.

Questions are

1. How long and how high of heat should I cook them?

2. Skin off or on?

If you have any other advice on chicken please send it my way!

Here is the rub
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1 teaspoon cayenne pepper

Here is the sauce recipe
2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 (8 ounce) can tomato sauce
1 cup corn syrup
1 cup molasses
1 (6 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon liquid smoke flavoring (optional)
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

Thanks in advance
Willis

 

[bbquzz]

I defer to the experts, but it sounds like it will be wonderful. My guess is 350° + or -, an hour or less (I usually go by temperature 165° not time) and in my house skin on.

 

[starwalt12]

I agree skin on, gonna keep em moist. Although my first few ribs attempts were less than ok my chicken attempts were fantastic. I did whole chickens, I wouldnt think it would be too different. I started the wsm with a chimney full of lit charcoal, dumped it in and let it go as hot as it would get, vents all open all the way. Doneness by temp, not time.......enjoy.

 

[Nick Prochilo]

Skin on, 350*, approximately 20 minutes per pound. Breast temp 165*, thigh 185*. Send pictures, we love them!

 

[shootthebunnies]

Ok so my chicken did not fair so well. The wife wanted the skin off so that is what I did. They dried out pretty bad. They were getting pulled anyway for sandwiches so I just sauced the meat and threw it into the crock pot and basically saved it.

Had I not planned that originally I think inedible would have been the proper word.

 

[Nick Prochilo]

Next time cook with the skin on. You can peel it off after it's cooked and it will stay a lot moister.