Smoked Chicken Quarters
Classic smoked leg quarters with crispy skin.
Jump to RecipeLeg quarters are economical, easy to cook, and absolutely delicious when smoked. Each person gets a leg and thigh combo - a complete, satisfying serving. The dark meat takes smoke beautifully and stays moist even for beginners.
These are perfect for feeding a crowd on a budget. Backyard BBQs, casual dinners, or any time you need to feed a lot of people without breaking the bank. Everyone loves leg quarters.
Classic BBQ sides are the way to go - coleslaw, baked beans, potato salad, corn bread. Keep things casual and plentiful since this is crowd-feeding food. Set up a sauce station with various BBQ sauces.
Keep the seasoning simple or go bold - quarters can handle it. A basic BBQ rub works great. Cajun is fantastic. Even just salt and pepper lets the smoke shine. Sauce at the end is optional but delicious.
Dark meat should hit 175°F for proper texture. Quarters are forgiving - they'll stay moist even if you go a bit over. Spritz occasionally to keep the surface moist. Rest briefly before serving.
Ingredients
Instructions
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1
Season the leg quarters generously on all sides with Plowboys Yardbird Rub.
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2
Set your smoker to 275°F with cherry wood chunks for a mild smoke.
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3
Place the quarters skin-side up on the smoker grate with space between each one for good airflow.
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4
Smoke for 2-2.5 hours, spritzing with apple cider vinegar every 45 minutes after the first hour to keep the skin from drying out.
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5
The quarters are done when the thigh reaches 175°F. Verify with an instant-read thermometer in the thickest part of the thigh, away from bone.
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6
Rest for 10 minutes before serving.