This cook followed the process in the HowToBBQRight by Malcom Reed but was different. Mostly because we did not have their ingredients and also because I thought what we have and use would be better. This turned out well and has a lot of potential as it was as good and much easier than on the kettle over charcoal.
For this first try with this method, we only smoked 4 large legs and 4 large thighs from a 10 lb. bag of leg quarters.
- Cleaned the quarters of fat and cut the legs from the thighs
- Sprinkled on table salt to dry brine two days ago.
- rinsed the pieces then dried them with paper towels to make for a less mushy smoked skin;
- shook on Creole Poultry seasoning, and on one side also added a light sprinkling of 6POGS.
- Made a basting liquid of:
- 1 C water
- 2 T dry Italian seasoning mix
- 1/2 C ACV
- 1/2 C So Good BBQ sauce
- 1T 6POGS
- Made a BBQ sauce of:
- 1 C So Good BBQ Sauce
- 1/2 C ACV
- 1 T 6POGS
- 3:15 – Put the 8 pieces on the Recteq set to Xtreme Smoke for 45 minutes.
- 4:00 – Turned up the temp to 275°. [This heated them up too fast. Should have been about 250-260°]
- 4:30 – Moped them with the basting liquid
- 5:00 – The largest thigh has an IT of 175° near the bone. Lowered the temp to 230 and basted. Put the BBQ sauce on the grill to warm up as Malcom did. [Should have watched it closer or used the phone app and alarm to not let them get to 175°]*
- 5:15 – Mopped on BBQ sauce mixture
- 5:30 – Mopped again and IT is 210.* Pulled and wrapped to rest.
- See bracket notes above for next time.
- The skin was not mushy and much like cooked on the kettle over charcoals.
- For us, the Q sauce could have had more kick.
- Use a Zesty Italian seasoning mix or dressing like in the Hidden Valley packet.
- The finished meat was very moist and the 48-hour dry brine surely contributed to that outcome. Note this was the case despite the high temps. See quote below from Malcom.
‘* Malcom said “keep on cooking until the chicken is done – 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy.” Sooooo, that is why ours did not seem overcooked.