Sweet Heat Smoked Chicken Leg Quarters. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. When done remove to a platter. Remove from heat and let cool.

Transfer the chicken to the smoker, skin side up. Warm a pot of water and mix your salt and sugar until dissolved. Let the mixture cool and add your chicken quarters to the water. You can cook Sweet Heat Smoked Chicken Leg Quarters using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sweet Heat Smoked Chicken Leg Quarters

It's 3-4 of chicken leg quarters (depending on size).
You need of for the brine.
It's 4 tbs of sea salt.
It's 4 tbs of sriracha.
You need 2 tbs of honey.
It's 1 tbs of granulated chicken bullion.
Prepare 1 tsp of garlic powder.
It's 1 tsp of onion powder.
It's 1 cup of hot water.
You need 2 cups of cold water.
It's of for the sauce.
It's 2 cups of all natural ketchup.
Prepare 1 cup of brown sugar - packed.
Prepare 1/2 cup of water.
Prepare 1/4 cup of honey.
You need 2-3 tbs of sriracha (depends on how much spice you like).
It's 3 tsp of apple cider vinegar.
You need 1 tsp of garlic powder.
You need 1/2 tsp of onion powder.

Place the chicken pieces in a large mixing bowl. Pour oil over the chicken to coat each piece, then season to taste with the Traeger Pork & Poultry Rub. Massage the chicken pieces to encourage the oil and seasonings get under the skin. This depends on the temperature of the meat when it goes into the smoker, how often you open the door, the actual temperature you maintain, etc.

Sweet Heat Smoked Chicken Leg Quarters instructions

Add the first 6 brine ingredients to a gallon size ziploc bag (I like the slide n seal bags). Add the hot water. Seal and shake vigorously to combine ingredients until salt is dissolved..
Add cold water. Seal and shake again. Add chicken to bag. Squeeze out as much air as possible (careful to not squirted out any luquid). Seal bag and work brine around all chicken leg quarters..
Lay bag flat in a large, wide bottomed bowl (tgis is in case there are any leaks). Place and refrigerator for at least 24 hrs, or up to 48. Turn at least once while brining..
When ready to smoke. Working one at a time remove leg quarters from bag. Rinse under cold running water. Place on a large paper towel lined platter. Blot entire surface with paper towels to dry completely. Let sit out to come to room temperature while you prepare your smoker/grill..
Prepare your smoker or grill for indirect smoking. Place leg quarters on grate, skin side up. Close lid. Smoke at 250°F for 2 hrs or until internal temp reached 165°F..
While chicken is smoking make your sauce. Add all sauce ingredients to a medium size saucepan over medium heat. Stir until smooth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. About 10-15 minutes..
In the last 15 minutes of smoking brush both sides of chicken leg quarters with sauce. When done remove to a platter. Let rest uncovered 10 minutes. Serve with additional sauce if desired and enjoy..
Note: You will have extra sauce left over. Store it refrigerated for future use, it's good on lots of things. It will keep for at least a couple weeks!.

Place the chicken on the smoker with some space in between. Remove from the smoker and serve with sauce. First, season the leg quarters with a good dry rub, or even just simple salt and pepper. Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood. Apple is always good with chicken.