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Smoked
Chicken Leg quarters
Ingredients
Brine
1 gal water
¾ cup brown sugar
1 cup kosher salt
Rub
½ cup mayo
2 tbsp Jeff “naked competition Rub”
1 tbsp minced garlic
2 tbsp minced chives
Lagniappe
Mix up the brine and brine the chicken quarters in the refrigerator for about 4 hours.
While the chicken is brining, mix all the ingredients together to make the rub or
paste.
Rub the chicken quarters well with the paste and let set for awhile in the refrigerator
or overnight.
Place the quarter’s skin down in the smoker on the bare grate
Smoke at 225 for about 2 hours, or until the internal temp reaches 165
Remove the chicken quarters, sauce well and place back in the smoker for another 30
minutes to let the sauce caramelize, or finish on a fairly hot grill
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