Easy to follow instructions for smoking meat. Smoked pork chops, smoked chuck roast, smoked chicken and many other smoked treats are included!
Delicious and Versatile Smoked Chicken Quarters
Smoked chicken quarters are easy, delicious and pretty darned cheap…what’s not to love about that? Let’s get started!
When I smoke chicken quarters I intentionally overcook them to about 185-190F so I can pull the meat easily. In order to keep the meat juicy I brine the quarters in the refrigerator overnight. Here is my simple brine for chicken quarters.
Smoked Chicken Quarter Brine
- 1 quart water
- 1/3 cup Kosher salt
- 1/3 cup brown sugar
After the quarters have brined I rinse them off and pat them dry. They go onto my kettle with low indirect heat and some hickory chips.
I run the kettle at about 325F at the dome which has the grate temperature running about 275F. After two hours here is what these fellas look like 🙂
I let the quarters go another 30 minutes until they hit an internal temperature of 186F.
I took the smoked chicken quarters off the kettle and let them rest for about 30 minutes so they would be cool enough to handle.
The skin looks absolutely beautiful and is completely inedible. I peeled the skin off and threw it over to my dogs. They were happy. Take the smoked chicken meat off the bone and shred with your fingers.
Now that you have a big pile of smoked chicken meat you can use it for just about anything.
Smoked Chicken Quarters: Pulled Chicken Sandwich with Alabama White Sauce
Pretty simple to make…pile a bunch of pulled chicken on a big bun and cover with Alabama White Sauce. This is so good it will make you weak in the knees. I make these big and use all of the meat from one chicken quarter per sandwich. Here is my recipe for Alabama White Sauce.
Alabama White Sauce: Whisk ingredients until mixed then store in the refrigerator for at least an hour before using.
- 2 cups mayonnaise
- 1/3 cup fresh lemon juice
- 1/3 cup cider vinegar
- 2 Tbls white sugar
- 1 Tbls black pepper
- 1 Tbls granulated garlic
- 1 Tbls prepared horseradish
Smoked Chicken Quarters: Grilled Eggrolls
You can make up some smoked chicken eggrolls pretty easily as well. Start with a 50:50 mix of chopped smoked chicken and coleslaw mix (cabbage and carrots).
Moisten the mix with an Asian flavored dressing (I went with a sesame ginger). I probably used about two tablespoons of dressing. You don’t want your mix dripping wet.
Once the filling is dressed and mixed use about a quarter cup of it and assemble the eggroll. I use an egg wash on one corner to make it seal.
Some people like to fry these, some like to bake. I toast mine on the grill. Use a hot grill and pay attention. These will crisp up in just a few minutes and will burn quickly if you aren’t watching.
You can make about six eggrolls per smoked chicken quarter. I serve these up with a homemade Asian dipping sauce.
Asian Dipping Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup low sodium Teriyaki sauce
- 2 Tbls honey
- 2 tsp Sriracha sauce
I hope you enjoyed this post on smoked chicken quarters! You can have a lot of fun with a kettle grill and it’s pretty easy to keep these grills going. The best way to make your kettle last longer is to keep it covered when not is use. Here is the link to find a great Weber charcoal grill cover!