Smoked chicken leg quarters

While summer is typically known for being high season for grilling, autumn brings with it more nuanced flavors, especially for grill masters interested in enhancing their skills to include smoking meat. You may come with some trepidation and probably have some crucial questions that need to be answered before you begin. What type of wood should I use when smoking? How long should I smoke the meat? What seasonings should I use and when should I apply them? Won't the meat dry out if it's smoked for hours?
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Smoked Chicken Quarters

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Brined & Smoked Chicken Quarters

Slowly smoked chicken legs have an almost buttery texture and taste delicious. Slowly smoked chicken legs have a rich smokey flavor and warm buttery texture that melts in your mouth. There are a few things to keep in mind when your smoking chicken leg quarters. Smoking them at a lower temperature gives them time to develop layers of flavor and produces juicy chicken with better texture then higher temperatures. It also helps to use a spice rub that compliments the smoke. The spice rub for this recipe has a little sweet and a little heat that helps the chicken develop complex flavors as it smokes.
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Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce

In this smoked and grilled chicken quarters recipe, I demonstrate how to get some smoke flavor on the chicken then finish it off to perfection on a really hot grill. If there is anything that my rub and sauce both shine on, it's chicken. These smoked and grilled chicken quarters use both my rub and sauce to end up with an amazingly tasty finished product. I like to put the chicken quarters down into a large zip top bag and then pour the brine into the bag over the chicken to cover.
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JavaScript seems to be disabled in your browser. You must have JavaScript enabled in your browser to utilize the functionality of this website. In this recipe for smoked chicken quarters, sweet and spicy come together to bring out the contrasting flavors of maple syrup and thai chili sauce. In a saucepan, combine water, brown sugar, maple syrup, Sriracha, salt, pepper, and paprika over low heat, stirring occasionally.
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