Pit Boss Smoked Chicken Quarters

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Few can resist my Pit Boss chicken quarters—the crispy skin and smoky flavor are unbeatable. Smoking a whole bird can be time-consuming, but smoking chicken quarters is quicker, easier, and just as tasty. They’re ideal for feeding a crowd since the portions are ready to go, and perfect for busy weeknights when you want something satisfying fast.

Dry chicken is a common issue, but don’t worry—follow my steps below for juicy, flavorful results every time.

Juicy Smoked Pit Boss Leg Quarters

Chicken leg quarters are my go-to when I need to feed a crowd fast — each piece is already portioned, the dark meat stays juicy at 275°F even without a brine, and leftovers shredded through tacos or wraps during the week are arguably better than the original meal. At 90 minutes cook time they’re done faster than a whole bird and the flavor is the same.

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What You Need

• Chicken Leg Quarters — the dark meat and the bone keep these juicy at 275°F without needing much intervention. I always go skin-on — the skin protects the meat during the smoke and crisps up at the end. Pat completely dry before the oil and rub go on.
• Brown Sugar — the most important ingredient in the rub for quarters specifically. The brown sugar caramelizes on the skin at 275°F and is what gives you that deep amber color and slightly sticky surface. Don’t skip it or substitute with white sugar.
• BBQ Rub — the homemade rub in this recipe is a good all-around chicken rub. Whatever pre-made rub you have on hand also works. Season at least 5–8 hours ahead if you can — overnight in the fridge uncovered is better.
• Olive oil, onion powder, garlic powder, rosemary, paprika, cayenne, black pepper, kosher salt

How To Cook Leg Quarters On A Pit Boss

1. Prepare The Smoker

Preheat the pellet grill to 275°F for 10-15 minutes. Decide on the type of wood you’ll use. Light fruit wood is more suitable for chicken recipes, such as apple, cherry, or pecan wood, which is perfect, giving a light smoky flavor.

Step 2: Season

If you’re using frozen chicken, thaw it completely in the fridge before seasoning. Remove the chicken from the packaging and pat the leg quarters dry with a paper towel. You want the skin to be completely dry before you season it.

Combine all the rub ingredients in a bowl if you’re making your rub. Brush the chicken quarters with oil, then coat them with a generous layer of the rub, rubbing it into all the crevices and under the skin. Season the chicken rub 5-8 hours before smoking for the best flavors. 

3. Smoke

Place the quarters skin side up on the grates with space between each piece. Close the lid and don’t open it for the first 45 minutes — the rub needs uninterrupted heat to adhere and form a light bark on the skin. At the 45-minute mark, the skin will have gone from pale to a light tan color, and the rub will look set.

At 75 minutes, start checking the internal temperature. For best results, pull at 175–180°F rather than 165°F — dark meat with bone has enough fat and collagen to stay juicy at the higher temperature, and the texture is noticeably better. At 175°F, the skin will be deep golden amber and feel dry and firm when pressed lightly. Rest for 5–10 minutes on a rack before serving.

FAQS

Should You Brine the Chicken?

You can brine your chicken; however, I don’t do it in this recipe. Brining helps lock in the moisture in meat with very little fat content. It also enhances the natural flavors of the chicken. 

The salt will give you juicier, more flavorful chicken quarters. When smoked, it gives lovely, crispy skin. However, brining your chicken is a personal decision, so try both methods and see which you prefer.

Wet Brine

Wet brining helps tenderize the chicken. It involves soaking the chicken in a mixture of table or kosher salt, brown sugar, and water. 

Thoroughly mix the ingredients in a container with a sealable lid. Submerge the chicken pieces and seal—Refrigerate for several hours or overnight.

Don’t leave for more than 24 hours, as the meat will taste too salty. Pat completely dry after the brine — do not rinse. Rinsing spreads bacteria to surrounding surfaces. Any residual brine on the surface is eliminated during the cook. Pat dry and proceed to seasoning.

Dry Brine

Dry brining is another alternative that eliminates the mess of disposing of large amounts of brine mixture. Coat the entire chicken with a mix of salt and pepper. Place on a baking sheet in the refrigerator overnight.

The skin should look dry and powdery, which means it’s soaked into the meat and drawn the moisture with it. This will give nice crispy skin and lock in the internal juices.

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What to Serve With Chicken Quarters

Chicken is incredibly versatile and pairs well with a wide range of sides. However, I have made it easy for you and narrowed it down to 5 of my favorite sides.

• 🥒 Smoked Zucchini
• 🧀 Mac and Cheese
• 🌽 Smoked Corn on the Cob
• 🍍 Smoked Pineapple with Goat Cheese
• 🥫 Smoked Beans

Smoke On!

Charlie

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