Smoked Chicken Quarters with Beer BBQ Glaze

My smoked chicken quarters are quick, easy, and delicious, and below I’ll share a reliable method that consistently delivers great results.

I strongly recommend brining most poultry, including these quarters, and I’ll walk you through that simple process. For this batch I tried a slightly different technique to get the rub under the skin, and it worked beautifully.

I also made a beer barbecue glaze based on my original sauce recipe and brushed it on a couple times during the smoke. It added a nice sticky, flavorful finish.

• 10 lbs chicken quarters (about 13 pieces)
• 1/3 can beer (inexpensive beer works fine)
• Jeff’s original rub
• 1/2 stick butter (4 tbsp)
• Brine (recipe below)
• Jeff’s original barbecue sauce (for glaze)
• Turkey baster
• Foil pan (optional, keeps your work area cleaner)

Brining isn’t required, but it will make the meat juicier and add flavor throughout the chicken. If you choose to brine, follow the steps below; otherwise skip to preparation.

1. Mix the brine using the basic recipe below.
2. Place the chicken in a large resealable bag or a lidded plastic or glass container.
3. Pour the brine over the chicken and refrigerate for 2 hours.
4. After brining, rinse the chicken thoroughly under cold water.

Basic Brine Recipe

• 1 gallon water
• 1 cup kosher salt
• 3/4 cup brown sugar (dark brown preferred)

You can customize the brine by adding fruit juice, beer, wine, hot sauce, or dressing — flavors in the brine will penetrate the meat. To prepare, dissolve the kosher salt in a gallon of water, then add and dissolve the brown sugar.

After brining and rinsing, pat the pieces dry and season. I like to use my original rub blended with melted butter to help carry the seasoning under the skin.

Mix the rub and butter using these proportions:

• 3 tbsp rub
• 1/2 stick butter (4 tbsp), melted

For a smoother texture, run the rub through a spice grinder, but this is optional. Warm the butter about 20–30 seconds in the microwave before adding the rub.

Spoon the rub-and-butter mixture into a turkey baster and inject a small amount beneath the skin at the leg and thigh of each quarter. This places flavor directly against the meat without having to remove the skin.

After injecting each piece, they’re ready for the smoker.

Preheat your smoker to about 240°F. These quarters work well on electric, gas, charcoal, or wood smokers. Place the pieces directly on the grates with roughly 1 inch between each so smoke can circulate evenly.

Expect a cook time of approximately 2.5 to 3 hours. If you are not using a wood-fired smoker, it’s usually best to keep the chicken in the smoker the entire time to maximize smoke flavor.

For a tasty glaze, thin your barbecue sauce with beer. Mix about 1 cup sauce with 1/2 cup beer and adjust to your preferred consistency. A thinner glaze will coat more evenly; a thicker sauce will create a stickier finish.

Brush the glaze on when the chicken reaches about 135°F internal, then again around 150°F.

When the chicken hits about 150°F, you can raise the smoker to roughly 265°F to help crisp the skin and set the glaze. Higher heat at the end speeds up finishing and gives a nice, caramelized exterior. Poultry tolerates higher finishing temperatures well; the slower low-and-slow approach is mainly to maximize smoke penetration.

Use an instant-read thermometer or a probe thermometer to monitor doneness. The thighs and legs are done at 165°F internal temperature.

Once the chicken reaches 165°F, remove it from the smoker and let it rest for a few minutes before serving to allow juices to redistribute.

Enjoy your smoked chicken quarters—crispy, juicy, and full of smoky, savory flavor.