Ingredients

The following ingredients have 4 Servings
  • 3-3½ pounds chicken leg quarters
  • 1 tablespoon (5.5g) Italian seasoning
  • 1 teaspoon (6g) salt
  • 1½ tablespoon (10.5g) onion powder
  • 1½ tablespoon (14.76g) garlic powder
  • 1 teaspoon (2.40g) white pepper
  • ¼-½ tablespoon (1.35-2.70g) cayenne pepper
  • 1 teaspoon (2.4g) bouillon powder, (you may replace with salt)

Instruction

  • Remove chicken quarters from the packaging and place them on a rack, in a single layer, over a baking sheet.
  • Let them sit in the fridge for a minimum of 3 hours (preferably overnight). Do not cover them; let them air-dry. You can omit this part and proceed with the spices if in a rush.
  • When ready to smoke, preheat the smoker to 250℉/121℃, using your favorite wood chips.
  • Place the chicken in a large bowl with all the spices, and then drizzle with oil.
  • You can place chicken quarters directly on the smoker crates or on a chicken rack.
  • Cover the smoker, smoke the chicken for about 90 minutes, and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgment.
  • Smoke until the chicken has reached an internal temperature of 165℉/74℃, not touching the bone, for about 30 more minutes.
  • When the chicken is done. Remove from the smoker and immediately baste it with desired barbecue sauce.