Weber Kettle Chicken Quarters Made Easy
ฝัง
- เผยแพร่เมื่อ 10 ก.ค. 2024
- Are you looking for a better way to smoke Chicken Quarters on the Weber Kettle? In this video, I show you the step-by-step process that I use when I fire up the Weber Kettle and smoke 10lbs of Chicken Quarters. If you have a question please drop a comment below and I will respond.
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⏲ Brine Time: 8 hours
⏲ Cook Time: 2 hours
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Please feel free to share. Let's end Bad Barbecue together!
Please Like and Subscribe!
-Uncle Bird
As an Amazon Associate, I earn from qualifying purchases and get commissions for purchases made through links in this post.
One Gallon Smoking Brine Recipe
Step 1. Pour in one cup of cold water into the 4 Cup Pyrex/Glass measuring cup.
Step 2. Use any plain salt and pour into the water until the water level reaches 1 ½ cups.
Step 3. Pour the saltwater slurry into the 1-gallon container, fill to the 1-gallon mark, and stir until it the salt has dissolved. If you feel the need to throw some money down the sink. Now is the time to do it. Go ahead and add your fruit juices, soy sauce, and herbs, etc.
Your brine is now ready to use.
00:00 The Beginning.
00:12 Tools Used.
00:33 Setting up the Chicken Quarters in the sink.
00:55 Trimming the Chicken Quarters.
01:46 Make a Brine for the Chicken Quarters.
02:36 Pour the Brine over the Chicken Quarters.
02:44 Indirect Cooking Graphic.
03:02 Grill Setup and Lighting.
03:55 Remove the Chicken Quarters from the Brine and rinse.
04:11 Season with Raw Cane Sugar and Salt-Free seasoning.
04:57 Placing the Chicken on the grill.
06:21 Optional Pre-heated cooler.
06:29 The Verdict is in. Juicy as Charged!
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Amazon Links
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48 Blade Jaccard (in the video)
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45 Blade Jaccard (Easier to disassemble and clean)
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2-Cup Pyrex Glass Measuring Cup
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OXO Good Grip Poultry Shears
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1-gallon container for making the Brine
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Plastic Cutting Board (This is better Uncle Bird's is old one)
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6 inch Dexter Russell Boning Knife
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22 inch Weber Kettle Classic
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Brine Bags 10 Pack
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5-gallon Orange Drink Cooler (If you don't have room in your refrigerator for a 5-gallon bucket. Put an ice pack on the Chicken Quarters to keep them below 40 degrees while brining.)
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16-quart Cooler for resting the Chicken Quarters.
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#smokedchickenquarters #chickenquarters #smokedchicken #weberchicken #hickorysmoked - แนวปฏิบัติและการใช้ชีวิต
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Man, you make that look so easy. Awesome tutorial.
Great Video! Great Information!!
Thanks for the great information. I look forward into following your videos, and gaining knowledge.
Awesome, thank you!
Great video, I learned so much from creating a brine to prepping leg quarters for the grill.
Glad it was helpful!
OK that was fast and to the point with lots and lots of information. Great job thanks.
Glad it was helpful!
You Da man!!! Great video.
Glad you enjoyed it! Thanks for watching Andy 👍🏾
Great video!
Glad you enjoyed it 😁
Great video! Lots of info. Subbed.
Thanks for the sub!
Definitely giving out good game Unc 👌🏿
Thanks for watching!
Looks great unc! Will have to try this on the 4th of july!
Please do!
Great video
Glad you enjoyed it
Well dang, it's way too late at night for me to get this hungry!
Well done video sir!
Thanks for watching 👍🏾
Like my late uncle used to say..."Boi, you know something "!
Appreciate it 😁
Love your method. I was looking for videos on how to smoke leg quarters since I'll be smoking leg quarters for the 4th of July tomorrow. This the best method I've seen for smoking leg quarters especially if you are smoking many leg quarters and there's not of enough space on the grill like in my situation. I'm glad I found this video and planning on using this method. Thanks, you picked up a new subscriber. Your smoked chicken leg quarters looks delicious too. I hope mine come out the same.
I sure appreciate it. Let me know how they turn out. 👍🏾
@@UncleBirdsBBQ They turned out great.😋 This will be my go to recipe for chicken leg quarters. Thank for the recipe.👍🏿
@@shawnwomack3446 Your welcome. I'm glad everything turned out great 😁😁
🔥🔥🔥🔥
Thanks for watching 👍🏿
Nice cook bruh! Just found your channel today.Already subbed and i just happened to have leg quarters dry brining from this morning lol.So i will follow your techiniques as i have a weber kettle!Let you know the results 👊🏾
Let me know how they turn out. Thanks for the sub 👍🏾
@@UncleBirdsBBQ They turned so good my man! I was being lazy not peeling back the skin LOL.What a differnce! Look forward to more content! 🍗🍖🥩
@@DavidSmith-vg2bn Glad everything turned out great. Seasoning under the skin makes all the difference in the world. 😁
@@UncleBirdsBBQ You bet bro! 💯
I enjoy your videos, keep them coming. The question I have is how often do you flip your chicken. Thanks.
I basically do a rotation from bottom to top and move them close and then away from the fire to make sure the heat and color is even on all the pieces. I don't really have a set number of times that I flip it. Thanks for watching. 😁
Professional job right there! I like the wood split trick. Chicken looked fantastic. What temp were you rolling at?
Thank you. When both vents are wide open it will run at about 325-350. I didn't use a thermometer on the grill this time because it wasn't much room. Let me know if you have any other questions.
New subscriber here! I will be cooking mine on a Weber 22" also, would there be enough charcoal left if I wanted to cook 5 leg quarters at a time instead of 10 all at once? Great video and I am looking forward to watching more of yours! I am going to check out the southern green beans next.
Apologies for the late response. Messed around and got sick. Normally I use about the same amount of charcoal and have about third of the charcoal left at the end of the cook. Just remember to close the intake and exhaust at the end of the cook to stop the fire from burning.
@@UncleBirdsBBQ No worries, glad you are feeling better. The chicken turned out great!
How long do you brine your quarters?
Looking good my question is did you wait until there was clean smoke before you put the quarters on? The reason I ask is when I use wood the wood burns not giving clean smoke it I don't use wood then I get clean smoke right away. Thank You
When I close the top it is always initially white but settles down to a clear blue pretty quickly. This even happens when I use my stick burner. Typically if you are having problems with not getting clean smoke it is a result of a few things 1) The wood is not dry enough. You can test your wood's moisture content by using a moisture meter. Anything under 20% is good to go (don't soak the wood in water because it requires the fire's energy to drive the moisture off before it can combust). 2) The pieces you are using are too big. You want to match your wood to your fire. I would recommend using/cutting your wood into chunks if you are not sure of the moisture content. 3) Not enough airflow. I normally leave the bottom open on my cooks and control the temperature with my exhausts if I needed, higher winds require less airflow since the wind is stagnant. I hope that answers your question. Let me know if you need anything else. Thanks for watching.
hey Uncle bird got a question for you I got a lot of cut up tree wood that has not been seasoned but just sitting around in my backyard is it okay to cook barbecue with that and add hickory wood to it or close or should I not barbecue with it
It depends. What kind of wood is it? You want to make sure you're using wood from fruit or nut-bearing trees. If you are not sure of the species I wouldn't risk it, especially with the price of meat nowadays 🤣 just use it in a firepit until you have a way of determining what it is.
How long do you brine for? Looks amazing
They need a minimum of 5 hours in the brine 👍🏾
@@UncleBirdsBBQquick question. Can you brine the day before and take them out of the brine and cook when ready? Thanks so much
It's about ⏲️ that somebody got it right 💯
Holy shit MF. I got the SMALL Weber, so tonight I’m just gonna straight up grill them. Marinaded in mustard, pepper, Himalayan salt, ranch, and onion powder . But SOON I’ll get a BIG Weber.
Should be good. How did they turn out?
@@UncleBirdsBBQ need practice
@@toddalexander5517 Practice is the best thing about BBQ.
How long did you cook on the one side before rotating and flipping?
I actually do it by color. When it starts getting darker I flip it.
Need to cook around 50 pounds. I have a WSM 18 and 2 21 inch kettles. Do you recommend using the WSM with no water pan and sear at the end on direct coals. If I do the kettle, how many will fit and how long would it take to cook that many? Thanks!
You can get about 15 lbs. without issue on each Kettle cooking indirect. I would then put 10 lbs. on each rack in the WSM and use the water pan to help regulate the temperature. Hope that helps!
Are you sure the salt water is not gonna make it to salty me and my mother can’t have salt because we have bad hearts
If you concerned about the salt you remove the chicken from the brine sooner and rinse it. Remember most of the salt will be poured down the sink. 💪🏾
I had to stop your video
Why?
Thanks for sharing- hey what time you brine Quarters? 30m 1hr?
Minimum of four hours, normally do them overnight.