Big D’s Q – Smoked Chicken Leg Quarters
Story
Unlock the secret to succulent chicken with Hot Rod’s recipe! Through a simple yet effective method, he elevates basic chicken into a juicy masterpiece. Impress your guests with every bite of tender, flavorful meat that’s sure to delight.
Brining your bird is the secret to meat full of moisture. Check out the brine recipe here!
Ingredients:
- Chicken Quarters (brine will cover up to about 15)
- Big D’s Q STEAK OUT Seasoning
- Brine Ingredients
- see full list here
Equipment Needed
- 2 Gallon Ziplock Bag
- Smoker
- Tongs
Instructions:
1. Brine the chicken at least 6 hours before cooking. Brine instructions and recipe found here.
2. Build fire and set smoker on 300 degrees.
3. Remove from brine and place chicken on wire rack to season. (Put rack over large baking sheet pan or foil to catch dripping brine and seasoning.)
4. Season chicken evenly with Big D’s Q STEAK OUT seasoning. Let seasoning set on chicken for about 10 minutes before going to the grill. This will allow the seasoning to soak into the meat.
5. Place chicken on smoker. Smoke for about 2 hours. Use meat themator to check chicken. Pull chicken around 185-190 degrees.
Enjoy!
Tips and Tricks
If you like sauce with your chicken, serve with a side of Big D’s Q Original BBQ Sauce !
Recipe Provided by Big D’s Q
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