You don’t have to be a pitmaster to make smoked chicken leg quarters. It’s easier than you think.
These smoky, tender chicken leg quarters are made with a dry rub and smoked at a low temperature. Your whole family will love them.
Super moist and tender, you’ll love the sweet, smoky flavor of my chicken quarters. And meal prep couldn’t be easier.
When it comes to my chicken quarters recipe, I prefer using chicken leg quarters. The dark meat quarters of this chicken will be very juicy and moist, while the white meat of chicken breast quarters tends to dry out and get tough.
When you smoke chicken quarters the right way, the meat is very juicy and flavorful, and the skin gets crispy. But getting the cook time just right can be tricky. Undercook them and you risk foodborne illness. Overcook them and you’ll end up with dry, rubbery chicken. How long should you smoke chicken quarters for to get them just right? This full guide has all the information you need for perfect smoked chicken every time.
Overview of Smoking Chicken Quarters
There is a leg quarter (thigh and drumstick) and a wing quarter in a chicken quarter. They have a lot of fat and connective tissue, which makes them good for low and slow smoking, which breaks down collagen to make meat tender. Smoking infuses chicken with incredible flavor too.
When smoking chicken quarters, the temperature inside is more important than how long they cook. Cooking times are affected by the size of the chicken quarters and the temperature of the smoker. 165°F, on the other hand, is the safest and most accurate temperature for cooking.
On average smoking chicken quarters takes
- 1.5 – 2 hours at 275°F – 300°F
- 2.5 – 3 hours at 225°F
Keep reading for more details on getting perfect smoked chicken quarters every time
Detailed Steps for Smoking Chicken Quarters
Follow these steps for flavorful, juicy smoked chicken quarters with crispy skin:
1. Choose Chicken Quarters
- Look for quarters without excess fat or skin. Trim any excess.
- Thaw frozen chicken fully before smoking.
2. Brine (Optional)
- Brining helps chicken stay juicy but isn’t required.
- Make a salt, sugar, water solution. Submerge quarters 1+ hours.
3. Pat Dry and Coat with Rub or Sauce
- Ensure skin is totally dry before seasoning.
- Use a dry rub or wet marinade. Let sit 30+ minutes.
4. Preheat Smoker to 225-300°F
- Use an electric, charcoal, pellet, or propane smoker.
- Add wood chunks – apple, cherry, pecan works well.
5. Smoke Chicken for 1.5 – 3 Hours
- Place chicken skin-side up, leaving space between pieces.
- Smoke until 165°F internal temperature.
6. Crisp the Skin (Optional)
- Skin won’t be crispy after smoking. Crisp it on a grill or under the broiler.
7. Check Internal Temp and Rest
- Use an instant read thermometer in the thickest part.
- Rest 5 minutes before serving.
Choosing the Right Smoker Temperature
Higher smoker temperatures yield crisper skin and shorten the cook time. Around 275-300°F is ideal. The quarters will be done in 1.5 – 2 hours.
At lower 225°F temperatures, it takes 2.5 – 3 hours to finish smoking chicken quarters. The skin won’t be as crispy.
Maintaining an even, steady temperature is key for properly smoked chicken. Use a leave-in thermometer to monitor it.
How to Tell When Chicken Quarters are Done
Relying on cook times alone isn’t foolproof. The only way to confirm doneness is by checking internal temperature.
Use an instant read thermometer to test the thickest part of the thigh and drumstick, avoiding bone. Chicken is safely cooked and ready to eat at 165°F.
Signs quarters are done:
- Skin is golden brown and slightly crispy
- Meat pulls back from the bone
- Juices run clear
But confirm with a thermometer for accuracy! Undercooked chicken can cause food poisoning.
Crisping the Skin
Smokers don’t get hot enough to fully crisp chicken skin. For crispy skin, use a two-step method:
- Smoke until 165°F internal temperature
- Finish on a hot grill or under the broiler
Place skin-side down over direct high heat for 2-3 minutes per side. Watch closely to avoid burning.
Crisping the skin over direct heat gives you the best of both worlds – juicy smoked meat and crispy skin.
Choosing the Right Wood
Fruit woods like apple, cherry, and pecan add nice mild flavor when smoking chicken.
Heavy smoke like hickory or mesquite can overpower the mild flavor of chicken. If using a strong wood, tent foil over the chicken to limit smoke exposure.
Soak wood chunks for 30 minutes before adding to a charcoal or gas smoker. Wood chips work for electric smokers. Play around with different woods to find your favorite.
Brining for Added Juiciness
Soaking chicken quarters in a saltwater brine before smoking helps ensure juicy meat. The salt in the brine seasons the meat and allows it to retain moisture.
Make a basic brine with:
- 1 cup salt
- 1/2 cup sugar
- 1 gallon water
Submerge quarters for 1-12 hours. Rinse and pat dry before seasoning.
While not required, brining is an easy way to guarantee tender and juicy smoked chicken.
For super juicy and flavorful smoked chicken quarters with crispy skin, follow these guidelines:
- Smoke at 225-300°F until 165°F internal temperature
- Allow 1.5 – 3 hours cook time depending on temperature
- Use mild fruit woods like apple or cherry
- Crisp the skin at the end over direct heat
Rely on an instant read thermometer, not just cook times, to ensure perfect doneness. Brining also helps keep smoked chicken quarters incredibly moist and seasoned.
With this complete guide, you can master smoking chicken quarters and enjoy fall-off-the-bone tender, deliciously smoky meat anytime.
What type of smoker should I use?
There are many great smokers out there, and most of the time, it just depends on your taste or where you live.
- Traditional charcoal smokers have been around for a long time. There are many brands to choose from, such as the Big Green Egg and Kettle-style smokers.
- People who really love barbecue like wood-burning offset smokers, but they smoke a lot, and your neighbors might not like the smell.
- Pellet smokers are high-tech ovens and smokers that work together. They combine the extra smokey taste of real fire with the ease of use of an electric smoker.
- Electric smokers are quickly becoming a popular choice among people who like to grill at home. They are a good choice and a much safer option. Because of where you live, they might be the only type of smoker you can use.
Depending on the style of smoker you choose, you could also have the option of using propane instead of charcoal. Cabinet-style smokers also offer this option.
When it comes to creating delicious smoked meat, my electric smoker never fails me. Once I’m ready, I just load the smoker, set the timer, and wait for the tasty smoked chicken leg quarters to be done.
My chicken rub is also very flexible, so you can change the flavors to suit your taste. This way, you can make chicken leg quarters that the whole family will love.
While the smoking process adds a lot of flavor to the meat, something magical happens to the chicken when you add a layer of tangy barbecue sauce. If you have the time or inclination, start with your favorite barbecue sauce and add a few ingredients to create your own signature bbq sauce and kick up the flavor of your favorite barbecued meats. I also enjoy a good Alabama White sauce with smoked chicken.
Use a basting brush to coat the chicken leg quarters with bbq sauce and serve with your favorite side dishes such as my smoked baked beans. My easy to make coleslaw recipe is one of my favorite side dishes with barbecue. Or grab a pack of slaw mix and add my homemade coleslaw dressing.
Yes, it does. For cooked chicken to be considered safe to eat, the minimum internal temperature of the meat must reach at least 165 degrees. That doesn’t mean that you should overcook the chicken. Always use an instant-read thermometer to make sure the chicken has reached the proper temperature.
At 225 degrees Fahrenheit, it will take between 3 – 3.5 hours to smoke chicken quarters. At 275-300 degrees Fahrenheit, you can expect to smoke your chicken quarters for 1.5-2 hours. Of course, cooking time can vary based on size.
Both temperatures are acceptable for smoking chicken, and it really comes down to time and your personal preference. 250 is the highest temp I would smoke chicken at. Any higher and the results will not be as good.
Chicken leg quarters are best when they still have their skin. If you like crispy chicken skin, be sure to finish them briefly in the oven at a high temperature — 450 degrees Fahrenheit works best.
How to make Smoked Chicken Leg Quarters
Start by getting the dry rub for the chicken ready.
- In a small bowl, mix the dry rub spices together.
- Mix seasonings thoroughly to combine fully.
- Pat the chicken leg quarters dry with paper towels.
- Cover the chicken with a lot of the dry rub. For a balanced flavor, make sure to season all four sides of the chicken.
To achieve the best flavor, let the seasoned chicken set for 30 minutes to give the dry rub time to penetrate the chicken and marinate it with the seasonings. This also gives the chicken time to come to room temperature prior to putting it in the smoker.
Preheat the smoker to 250 degrees F. and add the wood chips to the smoker. I used cherry wood chips for this dish, but feel free to use your favorite wood chip.
Place the seasoned chicken in a shallow foil pan and place the pan on a smoker rack in the preheated smoker and cook the chicken leg quarters for 2.5 hours or until an internal temperature of at least 165 degrees is reached.
*Alternatively, you can place the chicken directly on the rack in the smoker, placing a drip pan on the rack below the chicken.
*Use a digital meat thermometer inserted in the thickest part of the chicken to make sure the internal temperature is at least 165 degrees.
To store leftover chicken leg quarters, place in an airtight container in the refrigerator for 2-3 days or store in the freezer for up to 3 months.
Smoked Chicken Quarters | Lexington Pit Boss 540
FAQ
How long to smoke chicken leg quarters?
In general, you should smoke chicken leg quarters for around 2-3 hours, at 250°F. To exactly determine the smoking time, you should cook them until they reach an internal temperature of 165°F. How Long to Smoke Chicken Quarters at 225 degrees?.
What temperature should chicken quarters be smoked?
For chicken quarters, we want to achieve an internal temperature of 165°F. It’s not too low that it’s unsafe to eat, and it’s not too high that it’s dry or rubbery either. How long should I smoke chicken quarters? This depends on the size of the quarters, just like with any other type of cooking.
How long do you smoke chicken in a smoker?
When the smoker is hot and ready to go, put the chicken on the grate with the skin facing up. Smoke at 275 degrees F. for about an hour and a half or until the internal temperature reaches 185 degrees F. Alternatively you can smoke at 450 degrees for about 45 minutes. Again this is until the internal temp reaches 185 degrees F.
How long does it take to smoke chicken leg quarters at 250 degrees?
Is it better to smoke a chicken at 225 or 250?
A great temperature for smoking chicken is around 250 F. The aiming in the range of 250-275 F is best, since adding one or more whole chickens into the smoker will cause the temperature to dip a little bit at first.
Do you flip chicken when smoking?
Generally, you don’t need to flip chicken when smoking it using indirect heat. The key is to maintain even heat distribution around the chicken, and indirect heat achieves this.
How do you smoke chicken quarters without rubbery skin?
Toss them under the broiler in your oven or on the grill on high to crisp the skin up at the end. Low temp smoke will make the skin rubbery.