I used to use a charcoal smoker. Yup, you read that right, a charcoal smoker. I learned some great lessons smoking meats on that smoker but I have to admit, it was a TON of work trying to maintain even temperatures, not to mention that every single inch of me smelled like I was the one getting smoked.
Smoking has just gotten a lot easier in my life since my husband gifted me with a new electric smoker this summer. Hallelujah.
The first few times I smoked meats on my new electric smoker, it was SO easy, I thought for sure I was doing something wrong! Let me just say, an electric smoker is worth the investment if smoking (meat) is your kinda thing.
Because they are fairly inexpensive, chicken quarters are a nice option to try if you are new to smoking.
Smoked Chicken Quarters with Rosemary and Thyme
Ingredients
- 6 chicken quarters
- 4 T butter, softened
- 1 tsp garlic, minced (or 1 clove)
- 1 tsp salt
- 1 T fresh thyme, chopped + 1-2 whole sprigs
- 1 T fresh rosemary, chopped + 1-2 whole sprigs
- pepper
- 2 C apple cider or juice
Instructions
Heat up smoker to 250 degrees.
Take chicken out of refrigerator and let it come to room temperature while smoker is heating up, about 30 mins.
Pat each chicken quarter dry with a paper towel. Salt and pepper each piece.
Mix the butter, garlic, salt, 1 T each of thyme and rosemary together in a small bowl.
Lift the skin off of one chicken quarter and using your fingers, make a pocket between the skin and meat of the thigh and leg. Generously rub some of the butter mixture in the pocket and outside of the skin of each quarter. Set aside.
Pour the apple cider or juice in the drip pan of the smoker and place the sprigs of rosemary and thyme in the liquid.
Place each chicken quarter directly on the smoker racks without touching each other. Insert a meat probe into the thickest part of one of the chicken quarters.
Add some chips (I used apple) to the smoker and repeat every hour. Smoke for 3-4 hours or until the probe indicates 165 degrees. Remove and cover with foil. Let rest for 20 mins.
