Smoked Dark-Meat Chicken Quarters with TexasBBQRub Grand Champion Rub

Instructions

1. Trim & Pat Dry: Remove any excess skin flaps, then blot the quarters with paper towels. Dry skin promotes a crisp bark.
2. Oil the Bird: Rub olive oil (or butter) all over the skin; this helps the rub adhere and adds richness.
3. Create a Rub-Infused Baste: In a small bowl combine Italian dressing, Worcestershire sauce, salt, and pepper. Stir in 1 Tbsp of the Grand Champion Rub until the mixture turns a brown-amber hue.
4. Massage Under the Skin: Slip a finger under the skin near the thigh and gently create a pocket. Spoon a few teaspoons of the dressing-rub mix under the skin, spreading it as evenly as possible.
5. Season the Surface: Sprinkle the remaining 1 Tbsp Grand Champion Rub over the entire exterior, pressing it lightly into the skin.
6. Rest (Optional): Let the seasoned quarters sit at room temperature for 20 min. This allows the rub to meld and the skin to dry slightly, improving smoke uptake.
7. Pre-heat the Smoker: Set your smoker to 250 degrees F (121 degrees C) using indirect heat. Add the hickory and apple wood chunks to the fire for a balanced, slightly sweet smoke profile.
8. Smoke the Quarters: Place the quarters skin-side up on the grill grate, spacing them 2-3 inches apart. Close the lid and maintain temperature.
9. Monitor & Rotate: After 1 1/2 hrs, rotate the quarters (front to back) for even smoke penetration.
10. Check Temperature: Insert a calibrated instant-read thermometer into the thickest part of the thigh, avoiding the bone. When it reaches 165 degrees F (74 degrees C) and the internal meat is no longer pink, the quarters are done.