DIRECTIONS:

Remove extra fat from chicken quarters and part of the backbone that is attached to most production processed cut up chicken quarters and wash chicken quarters under cold running water.  Thoroughly mix the brine ingredients and place 4 chicken quarters in a one gallon plastic Zip-Loc type plastic bag and cover with the brine solution.  Press out as much air as possible from the plastic bag before sealing.  Use as many plastic bags as needed to brine your chicken quarters.  Place in refrigerator for at least 90 minutes to 2 hours prior to smoking/grilling.  Brining times are not carved in stone but the chart below will get you in the middle of the ball park.  If chicken is left to long in the brine and you went "overboard" with the salt mix, your chicken will get mushy.  Experiment to see what brine time works the best for you.  For larger amounts of chicken,  mix the brine solution by the gallon.

BRINE CHART

About 30 minutes prior to removing chicken quarters from the brine solution, get your ugly drum smoker or grill's charcoal ignited and smoker temperature between 275 to 300 degrees F.  See Ugly Drum Smoker page for additional information on controlling the drum's temperature.

Remove chicken from brine and rinse under running cold water and pat dry with paper towels.  Rub olive oil onto chicken quarters and sprinkle a heavy coat of Wild Bill's Meat Rub or rub of your choice on each chicken quarter and massage the rub into the pores of the chicken quarters.

Place chicken quarters on ugly drum smoker grill with the skin side up.  Allow to smoke at least one (1)  hour and flip chicken quarters over with the skin side down and smoke another 45 minutes to one hour until juices run clear and chicken internal temperature reads at least 170 degrees F. using an accurate thermometer.

Remove chicken quarters from smoker and loosely wrap in aluminum foil to retain their moisture but do not leave too long, otherwise they will loose moisture in the process.  Many BBQ enthusiasts place the cooked chicken in a preheated insulated cooler to retain its moisture and heat until ready to serve.

Serve with your favorite sides while the chicken is hot, moist and succulent.  Add your favorite BBQ or Rib Sauce to the chicken quarters if desired, however the chicken quarters will be scrumptious as is.

YIELD: 1 chicken quarter per person

The pictures above doesn't do the chicken quarters true justice.  They came out extremely tender, moist, juicy and succulent with a slight hint of sweetness from the brine in addition to the spices from the rub which gave the chicken just enough kick and complexity.  There was a huge amount of charcoal smoke flavor embedded in the chicken and I was stoked and impressed with this recipe from Robert Webster, Hamlet, NC.  Robert uses his own rub and also rubs them with Lemon Pepper.  Naturally, I had to use my Wild Bill's Meat Rub which might make pine bark taste good!  Smoked chicken will exhibit a bright pinkish color smoke ring next to the outer layer (skin) and is not an indication of undercooking and is considered a prized attribute in many barbeque meats.  When the chicken leg can be easily separated from the thigh by twisting, it is done, but I am never far from an accurate thermometer for verification of doneness!   

Click on below thumbnail sequence pixs for a larger screen view:

NOTES:  When chicken or other meat is put into a brine solution, a two-way transfer begins.  Juices from the protein are pulled out into the brine, while the brine (along with any added sugar and flavorings) is pulled in. The end goal is to equalize the level of salt between brine and flesh.  As that's happening, other changes occur. The salt changes the character of the proteins in the meat, breaking them down and loosening their grip on each other.  In a way, it causes them to somewhat gel, and makes it harder for moisture to escape when the chicken is cooked.  Sugars that are absorbed into the flesh hold on to water, which helps keep the meat even more moist when cooked.  Visit this link which details the effects of osmosis and diffusion as it relates to the usage of brines to preserve, enhance and tenderize vegetables and meats.

I save the left over fat, back parts, wing tips, etc., and freeze for later usage making chicken stock or cook in rice for the additional flavor and meat.

Many traditional BBQers keep their smoker/cooker temperature around 225 to 250 degrees F. and baste their chicken quarters or chicken halves about ever 30 minutes with apple juice or Eastern type vinegar based BBQ sauce but you will be looking at about 4 hours or more of smoking time, however I don't think you can top the taste, texture and appearance of chicken that has been brined and smoked using the above Smoked Chicken Quarters recipe running the Ugly Drum Smoker temperature between 275 to 300 degrees F.  Chicken halves, whole chickens and whole chickens that are butterflied will require a longer brine and smoking time rendering the same marvelous results.

A special Thank You to Capt. Robert Webster, DOC/DPS for his help and expertise on using the Ugly Drum Smoker he made for me.

WARNING!  Once you utilize an ugly drum smoker for smoking and grilling, there is no going back to a gas grill for BBQing on a regular basis.

UDS UPDATE ON 07-15-14

Used the ole UDS on 07-12-14 and below a couple pixs.  I got carried away with the meal which consisted of smoked chicken, baked beans, boiled new potatoes and slaw and forgot to take any additional pixs.  I did manage a pix of the left over chicken in the pan at the end of the meal.

A simple doneness test for the chicken quarters is to twist the leg bone and it will easily pull for the socket with no effort whatsoever, however I use my digital thermometer regularly.  

Web posted on 03-05-13 by Bill aka Mickey Porter and updated sequence pixs added on 03-08-13 and update pixs added on 07-15-14.