Smoked Chicken Quarters with lemon pepper seasoning will make your taste buds tingle with anticipation for spicy chicken with smoky citrus flavor. Slow smoking over hickory wood makes them juicy and tender, infused with rich wood-fired flavor. We cooked our chicken quarters on the Bronco Drum Smoker skin side up for a smooth finish and beautiful presentation. They’ll look good on your smoker too.
About the cut: Not only are chicken legs more juicy and flavorful—they're less expensive than many other cuts. They’re also easy to prepare and smoke really well.
With a unique airflow control system and sealed lid, the Bronco Drum Smoker delivers precision control. The movable grate and meat hangers give you more options and the oversized charcoal basket provides all-day smoke therapy.
1.
In a small bowl, combine lemon pepper, paprika, salt, garlic powder, onion powder, black pepper and thyme.
Hot TipMix with fingers to break up any lumps.
2.
Using a basting brush, brush chicken quarters on both sides with olive oil.
3.
Liberally season both sides with the lemon pepper mixture.
4.
Using a charcoal lighter, light the charcoal to preheat smoker to 275°F. Toss a couple of wood chunks onto burning coals.
5.
Place chicken on grates, skin side up and close lid.
6.
Cook until the internal temperature reaches 165°F, about 1 to 1-1/2 hours.
Hot TipTo check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat so that the tip does not touch bone.
7.
Remove from smoker and let rest for 15 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.