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Smoked and Grilled Chicken Quarters

In this smoked and grilled chicken quarters recipe, I demonstrate how to get some smoke flavor on the chicken then finish it off to perfection on a really hot grill.
Course Entree
Cuisine Hot Smoking
Prep Time 4 hours 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Author Jeff Phillips

Ingredients

  • 4-6 Chicken quarters
  • Olive oil
  • Jeff’s original rub
  • Jeff’s barbecue sauce

Instructions

Brine for Great Flavor and Juiciness

  • Make a basic brine from 1 gallon of water, 1 cup of kosher salt and ¾ cup of brown sugar.
  • Add the salt to the water and stir until dissolved.
  • Add the brown sugar and stir once again until it is dissolved.
  • Put the chicken quarters down into a large zip top bag and then pour the brine into the bag over the chicken to cover.
  • Brine in the refrigerator or in temperature of 33 to 39°F for 4 hours.
  • When it’s done brining, give the chicken quarters a good rinse and you are ready to proceed.

Season the Chicken Quarters

  • Brush on some olive oil to help the rub to stick
  • Apply a tablespoon or two of my rub to the top of the chicken and spread it all over with your hands so that it mixes with the oil and creates a nice paste.
  • Make sure to get oil and rub up under the skin a little as well.
  • Move the seasoned chicken quarters to a Bradley rack or similar device and it’s ready to go into the smoker.

Smoke the Chicken

  • Setup your smoker for cooking at about 225-240°F.
  • Place the chicken directly on the grate leaving about 1 inch between them to allow the smoke full access to the meat.
  • Leave the chicken quarters in the smoker using indirect heat for about 1 hour during which time it will reach about 140°F internally.
  • Use dry pecan, cherry or another favorite wood for smoke the entire time it is in the smoker.
  • Be sure to use a thermometer such as the Maverick ET-733 to monitor the temperature of the chicken while it cooks in the smoker and grill.

Finish the Chicken on the Grill

  • Heat the grill to very high heat just before the chicken is finished smoking.
  • Once an hour of smoking has passed, place the chicken on the grill over direct heat.
  • Brush on a little of my sauce while it finishes cooking.
  • Watch the chicken carefully to make sure it does not burn.
  • When the chicken quarters reach 165-170 °F, they are finished cooking and are ready to eat.

Serve the Chicken

  • Serve the chicken quarters immediately when they are finished cooking.