Meat Church - Matt Pittman's Mesquite Smoked BBQ Chicken Quarters with Big Wick's Jalapeño Glaze

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Meat Church - Matt Pittman's Mesquite Smoked BBQ Chicken Quarters with Big Wick's Jalapeño Glaze

Meat Church - Matt Pittman's Mesquite Smoked BBQ Chicken Quarters with Big Wick's Jalapeño Glaze

https://www.meatchurch.com/blogs/recipes/mesquite-smoked-bbq-chicken-quarters-with-jalapeno-glaze?_pos=3&_sid=9bd098b3d&_ss=r

Cuisine

Barbecue

Category

Chicken

BBQ chicken quarters are quintessential BBQ. Just good old fashioned BBQ. In this recipe and video we start by brining the chicken to impart serious moisture. Then we keep it simple with classic BBQ flavors with our southwestern BBQ all purpose rub The Gospel. However, in the end we amp up the flavor with Big Wick's Mesquite Smoked Jalapeno Glaze. 

Matt Pittman - Meat Church BBQ

Ingredients

Brine (optional, but highly recommended)

Sauce

  • Meat Mitch Whomp Sauce (sub your fave BBQ sauce)
  • Big Wick’s Original Mesquite Smoked Jalapeno Glaze

Directions

    Brine the chicken

    1. Mix the brine and water in a large pot on the stove. Bring nearly to a boil stirring to dissolve. Allow the brine to completely cool.

    2. Place the chicken in a food safe container or bag along with the chilled brine. Place in the fridge and allow to brine for at least 4 hours but preferably over night. 

    3. Remove the chicken from the brine. Rinse off and pat dry. 

    Prepare your smoker

    1. Prepare your smoker at 250 degrees. We used a Mill Scale offset smoker with Texas Honey Mesquite from Gourmet Wood for this cook in this video, but oak, hickory or pecan would also be good choices.  

    Prepare the chicken

    1. Separate most of the chicken skin from the chicken by working your hands underneath the chicken to expose the meat as seen in this video. Leave the skin attached and pull it back to expose the meat.

    2. Season the exposed thigh and leg with The Gospel keeping in mind you are also going to season the skin and backside. 

    3. Pull the skin back over the meat and secure with 1 or 2 toothpicks.
    4. Season the underneath side with more Gospel.

    5. Flip over and season the skin side. 

    Smoke the chicken

    1. Place the chicken in the smoker skin side up.  

    Prepare the glaze

    1. An hour into the chicken smoking, prepare the glaze. In a small saucepan warm the Big Wick's Smoked Jalapeño Glaze & Meat Mitch Whomp Sauce until it is nice and incorporated

    Glaze and finish the chicken

    1. When the chicken reaches 155 internal temperature, glaze the sauce mixture on the chicken. If you made a lot of sauce you can dunk the chicken.

    2. Continue to cook until the chicken for 10 - 15 minutes to allow the sauce to tack up.

    3. Remove the chicken from the smoker, allow to cool and enjoy!
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