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Smoked Chicken Quarters
- Serves
6
- Difficulty
Easy
- Ready in
4 hr
Published 2012
Chicken quarters are undoubtedly my favorite; in my opinion, the leg and thigh are the most flavorful parts of the bird, and there’s no need to fight for the breast or wing—coming from a rather large family has taught me everything about that!
Ingredients
6 2 Tbsp ⅓ cup
Method
Preparation
Brine the chicken quarters, if desired (see the section on Brining in the Smokeology chapter).
Rinse the chicken with cold water and pat dry with paper towels. Apply a light layer (1 tsp) of the mustard to each of the quarters, then sprinkle each piece with about 1 Tbsp of the All-Purpose Rub or
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