Smoked Chicken Leg Quarters {Great for Pulled Chicken!}
Chicken quarters are brined and seasoned then smoked with indirect heat to an internal temperature of 185F.
This is a great technique for making pulled chicken for sandwiches.
Ingredients
- 4 large chicken leg quarters
- Basic Brine
- All Purpose Rub
Instructions
- Brine the leg quarters for at least four hours up to overnight.
- Rinse and dry the leg quarters and season the outside and inside of the skin with All Purpose Rub.
- Set up your grill for indirect heat with hickory smoke wood.
- Smoke for two hours until an internal temperature of 185F is reached.
- Allow quarters to slightly cool and pull/shred meat away from the bones and skin.
- Save bones and skin for making smoked chicken stock.
Notes
This technique will provide delicious smoked, shredded chicken meat. You can add some Alabama White Sauce for some amazing chicken sliders or use the meat in a creamy chicken salad.
The chicken skin will usually not be desirable to eat as it will often be chewy. The skin can be saved, along with the bones, to use in making stock.