Cuartos Traseros de Pollo Ahumado (Ahumador de Pellets)

Ingredientes

• 4 chicken leg quarters
• 3 tsp Dry Rub for Chicken or Pork
• 1 tbsp olive oil
• salt
• signature blend, apple wood or pecan

Preparación

1. 1

   Dry chicken leg quarters with a paper towel. Remove any extra pieces of fat from the back of the chicken.

2. 2

   Rub the chicken with oil and sprinkle the rub evenly over all surfaces. There is no need to rub it in. Let it sit for 20 minutes to come to temperature.

3. 3

   Turn grill to smoke and let preheat for 10-15 minutes. Place the chicken skin side up and smoke for 1 hour.

4. 4

   Turn the heat up to 350 degrees F and cook for 30 - 60 minutes, depending on how much chicken you are smoking and how big the pieces are. The chicken is done when an instant read thermometer or temperature probe reaches 165 degrees F, when inserted into the thickest part of the thigh.

5. 5

   See post for tips on crisping skin, smoking on a propane/gas grill, and how to reheat leftover pieces.

6. 6

   Serving: 1 chicken leg quarter per person with rub.