We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird.
Smoked Chicken Quarters Recipe
Place the chicken quarters in a zip top bag with equal parts Sweetwater Spice Apple Chipotle BBQ Bath Brine Concentrate and water. Seal and refrigerate for 45-60 minutes.
Preheat your Yoder Smokers YS640 pellet grill to 275°F, set up for smoking. Remove the chicken from the brine. Using paper towels, blot the excess moisture from the chicken. Season the flesh (under the skin) with Oakridge BBQ Secret Weapon Pork and Chicken Rub. Pull the skin back into place, covering most of the meat. Season the skin, as well.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Smoke the chicken on the second shelf until an instant read thermometer inserted into the center of the meat reaches 150°F in the breasts and 165°F in the thighs/legs. Remove from the cooker and increase the temperature to 425°F. Place the chicken on the main cooking grate, skin side down, grilling until the skin is crispy and the internal temperature reaches 160°F-165°F.
Remove from the cooker and brush with Plowboys BBQ Hot Head Habanero BBQ Sauce.
Items in this Recipe