*The Best*

Smoked Chicken Quarters

"A smokey sweet dry brine penetrates the meat ensuring crispy delicious skin and tender juicy meat every single time."

Ingredients

*Chicken Quarters *Brown Sugar *Paprika *Koser Salt *Pepper *Garlic Powder *Oregano

– Combine salt and spices to make the salt brine

1

– Trim excess fat from leg quarters – Clean and pat dry with a paper towel

2

– Rub brine generously on top and beneath the skin – Place leg quarters on a drying rack and refrigerate uncovered for 6-24 hours

3

– Place leg quarters in the smoker and close the lid -Once done, allow to rest at room temperature for 10 minuets before serving. 

4

Expert Tip:

Don’t forget to apply the brine underneath the skin directly to the meat. This will give the meat its own flavor and make it extra juicy.

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