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High Heat Smoked Chicken Quarters

Smoked chicken quarters coated with my new mayo glaze and then cooked on a pellet smoker at 275°F for chicken skin with a perfect bite through.
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Brine Time 4 hours
Total Time 1 hour 45 minutes
Servings 4 -6
Author Jeff Phillips


  • Chicken quarters 1 or more per person
  • Brining solution below
  • Jeff's original rub
  • Mayo Glaze recipe below


Step 1: Brine the Chicken

  • Add 1 cup of coarse kosher salt to 1 gallon of cold water. Stir until water returns to clear and salt is dissolved.
  • Add ¾ cup brown sugar and stir until dissolved into brine.
  • Place chicken pieces into zip top bag and pour brine solution over chicken to cover.
  • Seal bag or cover brining container and put into the fridge for about 4 hours.
  • Remove brined chicken from fridge and rinse well under cold water to remove residual salt.
  • Pat the chicken dry with a paper towel
  • For better skin, place the chicken back into the fridge on a cooling rack, bradley rack, etc. over a baking sheet (to catch drips) for about 4 hours to dry and tighten the skin before applying glaze.

Step 2: Make the Mayo Glaze

  • Make the glaze while the chicken is brining
  • Into a small mixing bowl combine ½ cup of real mayonnaise, 2 TBS of Jeff's original rub, 1 TBS minced garlic and 2 TBS chopped chives

Step 3: Apply the Glaze to the Chicken

  • Place a heaping TBS of the mayo glaze onto each chicken quarter.
  • Use your hands to massage the glaze all over the chicken getting it under the skin wherever possible.
  • Chicken is now ready for the smoker.

Step 4: Into the Smoker

  • Set up the smoker for cooking at 275°F using pecan or other smoking wood.
  • Once the smoker is ready, place the chicken directly on the smoker grate.
  • Let the chicken cook for 1 to 1.5 hours or until it reaches 165°F in the thickest part.
  • For extra good chicken skin, remove the chicken before it is completely done (about 145-150°F) and place it on a very hot grill or under the oven broiler for a few minutes.
  • Be sure it reaches a final temperature of 165°F before calling it done.

Step 5: Serve It Up

  • Serve immediately.