Step 1

To dry brine for crisp skin, pat the chicken dry with paper towels, and then generously sprinkle with salt and rub into the skin. Place the chicken in the refrigerator uncovered for at least four hours, though overnight is ideal. Do not wipe off the salt after brining.

Step 2

Prepare the smoker according to the manufacturer’s directions, fill the water pan and set the temperature to 225 degrees F. As the smoker heats, make the spice rub by simply stirring together the spices. Rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.

Step 3

Place the chicken in the smoker with the skin-side up. Insert a leave-in meat thermometer into the thickest part of the thigh without touching the bone. Close the smoker and smoke the chicken until it reaches an internal temperature of 130-140 degrees.

Step 4

Crank up the heat to 400-425 degrees and remove the chicken quarters. As the temperature increases in heat, brush the skin with olive oil. Place the chicken quarters back in the smoker to finish cooking at that higher temperature. In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches at least 175 degrees in the thickest part of the thigh meat, though you can take it up to 190 degrees to allow the connective tissues and collagen more time to break down for better meat. Let the chicken rest for five minutes to allow the juices to settle. Serve with more BBQ sauce if desired. Enjoy!