Smoked Leg Quarters 5 Ways | Chicken Leqs Recipe on the @Char-Griller Gravity 980

welcome to grilling smoke barbecue i'm jeffrey today we're going to be doing some uh smoked leg quarters i couldn't make up my mind of what i wanted so i'm going to be doing it five different ways so let's just see what happens let's do it okay so like i said we're gonna do uh some lead quarters we're gonna do them five different ways here's what we're gonna be doing for our base rub we're gonna be using the heathrow's chicken rub and that's basically it the difference will come at the end when we sauce it so for one of them i'll be doing a mustard sauce by no boil barbecue on another i'll be doing the habanero jerk barbecue sauce from tabasco on another one i'll be finishing it with the salt nick original for those of you you know know about austin texas a salt neck also barbecue and for another one i'll be doing some hickory smoke from uh notebook again and on the last one i'm gonna keep it a little i'm not gonna put anything on it but what i'm gonna do is i'm gonna top it with this reaper powder and um this rub you know usually they'll say carolina reaper but when you look at the ingredients it's more so habanero's jalapenos this actually has carolina reapers in it so that's why this one gets a song with nothing else on it so enough of that let's start getting this ready as you can see i got five leg quarters but this one must have been like a baby chicken compared to the rest so in the bag they actually gave me an extra thigh so these two are going to be my carolina reaper and then i'm gonna use these four for my sauces so first we're gonna go ahead and just use some oil to help as a binder and this will also help with that skin while it's cooking and like i said i'm gonna be using the heat browse chicken rub on all of them [Music] and as always starting with the back side so that the presentation side is done last [Music] as i said on these two right here i'm going to be putting this reaper we're just gonna flip them over and do the same thing to the other side [Music] now that we got that done i'm gonna let this sit here sweat out for about 10 15 minutes and i'm going to get the char grill of gravity 980 up to 350 degrees i don't plan on just taking more than an hour and a half to do maybe less maybe a little more we'll find out but i'm gonna get these also placed on a wire rack make it easier for movement and i'll see you out at the smoker [Music] okay so like i said got the smoker up to 350. we're using that lump charcoal from the good charcoal company and we got this on a wire rack that we're going to go ahead and put this in here and we'll check back on this i'm going to let it go 40 minutes okay we've been out here for 40 minutes take a look [Music] yep that is looking nice what i'm going to do what i always do at this time spray it with some spray butter this is gonna help make that skin nice and crispy bite through no one likes rubbery skin we're also gonna give it a flip [Music] we're gonna let this go for 20 more minutes all right it's been another 20 minutes for a total of an hour looking good go ahead and hit it with some more spray butter [Music] [Music] get a quick temp on it in the 150s we're gonna let this go for 15 minutes and check on it again alright it's been another 15 minutes for a total of an hour and 15 minutes go ahead and get a quick temp all right 171 165 162 [Music] so what i'm gonna do is spray it again [Music] give it 15 more minutes and salsa all right so it's been 15 more minutes total of an hour and a half we're gonna go ahead and get these sauced up so the first sauce we're gonna use is that hickory smokehouse [Music] next we're gonna use the salt lick [Music] [Music] next we're going to use the habanero jerk [Music] [Music] [Music] yes we're going to use that mustard sauce [Music] [Music] and of course we're leaving this plank that's the one with the carolina reaper and we'll be back about 10 minutes to take this off okay so now we're done with the cook just to recap what we did we took five lead quarters since one of them was a little baby lead quarter they gave it extra thighs we did that with it we did it five ways one being with the uh carolina reaper rub to go with the heathrow's chicken rub uh the heave rouse chicken rub was put on all the leg quarters the other one was sauced with the salt lick original there was one that was sauced with the hickory smoke from noble barbecue there was one that was sauce with the mustard sauce from noble barbecue and there was one that was sauce with the habanero jerk from a barbecue sauce from tabasco so oh and also the uh lump charcoal used was from the good charcoal company and it was cooked at 350 degrees for a total of an hour and a half brought it up to a temp internal temperature of about 185 degrees let it cool for about five minutes and now we're about to go on and uh tear into this to see what it's about so let's take a look at it as you can see here was the hickory uh smoke here was the mustard sauce here was the tabasco um habanero jerk and this one was the salt lick original and of course this was the one with the uh carolina reaper rug so for y'all to know me you already know which one i'm about to take let's do the reaper and i'm just going to take this thigh here just to make it an easy bite and see what it's like yeah let's do it mm-hmm i can definitely taste that carolina reaper they were not joking gives you a little burn in the back it's not too bad though but for somebody like me that loves spicy for me to say i feel it and it's not too bad if you don't eat spicy food you probably don't feel a lot of it but this is amazing i'm definitely going to use that rub on some other um stuff i have and then we put this down now the meat was juicy and tender this is a great cook from this so we're going to end it like this thank you for joining me today if you're not subscribed to grill and smoke barbecue go ahead hit that subscription button ring that bell and give me that thumbs up and i'll just catch you next time till then i'm out peace go outside and cook some