Step 1

A simple ​chicken brine of a gallon of water, 1 cup salt and 3/4 cup brown sugar can really make for a flavorful beginning to your chicken quarters.

Step 2

In addition to drawing more water into the chicken to make it juicier, salt brine actually begins the seasoning process, causing flavor to fully permeate the meat.

Step 3

Ideally, your refrigerator should be between 33 and 39 degrees.

Step 4

Also, remember to brine the chicken in the fridge (not on the counter!) for four hours or so.

Step 5

Rinsing is an important step because you want to get any excess salt off of the meat before you apply your dry rub.

Step 6

Also, pat the chicken dry (paper towels work well here) so that the oil and dry rub adhere to the meat.

Step 7

You want to get your smoker preheated to between 220 and 240 degrees.

Step 8

Have your wood chips handy, as you will add these the same time as your chicken.

Step 9

I recommend apple, pecan or cherry, but another fruit wood would work well, too.

Step 10

The light, smoke flavor of these woods pairs really well with chicken.

Step 11

You can also place your smoking rack into the smoker if you have one.

Step 12

Since the oil helps the rub to stick to the meat, you want to lightly brush or rub it all over top of the meat as well as underneath the skin.

Step 13

When the oil and rub mix together, they will form a paste that will result in exceptional flavor for your finished product.

Step 14

You can actually save yourself some time by mixing the oil and rub into a paste to begin with if you like.

Step 15

Remember to place the smoker wood chips in first.

Step 16

Then, when you place the chicken on the grate or smoking rack, be sure to leave an inch of space around each chicken quarter so the smoke can gently circulate around the meat.

Step 17

You will want to smoke it using indirect heat for about an hour.

Step 18

Keep the smoker closed as much as possible, but your goal is to allow the meat to reach 140 degrees.

Step 19

Your handy dandy thermometer will help you out on this one.

Step 20

The idea with the grill finish is to quickly and over direct heat bring the chicken up to temperature in order to crisp up the skin.

Step 21

At this stage, you want to watch the meat closely so that it does not char or burn.

Step 22

You want your chicken quarters to reach 165-170 degrees internal temperature at the thickest part so that they are safe to serve.

Step 23

At the end of grill time, brush the meat with your favorite high-quality barbeque sauce for a stellar finish.