Masterbuilt Electric Smoker Chicken Quarters Recipes

SMOKED CHICKEN LEG & THIGH QUARTERS RECIPE

Steps:

• In a large stockpot over medium heat, combine 2 cups water, molasses, and salt. Bring to a boil until the salt is dissolved.
• Remove from the heat and stir in soy sauce, Worcestershire sauce, ginger, and garlic powder.
• Set aside and let cool.
• When the mixture is cooled, stir in 2 gallons of ice water, mixing well. Place each chicken quarter in a brining bag, oversized plastic bag, or large stockpot.
• Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours.
• Preheat smoker to 225°F.
• Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt.
• Pat dry with paper towels. Then brush with olive oil.
• Place chicken on the middle rack of the smoker. Smoke for up to 3 hours or until the internal temperature reaches 165°F in the thickest part of the leg.
• Remove the meat from the smoker and enjoy with your favorite BBQ sauce!

SMOKED CHICKEN LEG QUARTERS

Steps:

• Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne in a bowl. Marinate chicken leg quarters in the homemade seasoning rub for 4 to 8 hours.
• At the same time, set an electric smoker to 275 degrees F (135 degrees C) for 3 hours. Keep the top vent closed.
• Place 1 chicken leg quarter on each of the wire racks. Place the racks into the smoker. Add water to the water pan. Add 2 loads of soaked wood chips according to manufacturer's instructions and open the vent.
• Smoke chicken until no longer pink in the center and the juices run clear, about 2 1/2 hours, adding more wood chips after each hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).