Chicken (Dark Meat)
Chicken (Dark Meat)
Drumsticks & Leg Quarters. Style: Cajun Smoked, Two-Stage Cook for Smoke Flavor & Crisp Skin
Drumsticks & Leg Quarters. Style: Cajun Smoked, Two-Stage Cook for Smoke Flavor & Crisp Skin
Generously season chicken with 1 tsp (6g) kosher salt per pound of meat
Rest uncovered in fridge for 4–24 hours
Apply additional seasoning blends below after brining, just before smoking
Note:
All seasoning blends applied after brining, adjust salt levels in seasoning to avoid over-salting if brine is already heavy.
(Bold, Smoky, Slight Heat)
2 tbsp (14g) smoked paprika
1 tbsp (8g) onion powder
1 tbsp (7g) black pepper
1 tsp (2g) cayenne pepper (adjust for heat)
1 tsp (1g) dried thyme
1 tsp (1g) dried oregano
Optional: Pinch of brown sugar for balance
Apply evenly after brine, before smoking.
(Sweet, Bright, Balanced)
Dry Seasoning:
1 tbsp (7g) kosher salt
1 tbsp (8g) onion powder
1 tbsp (7g) black pepper
1 tsp (1g) garlic powder
Zest of 1 lime
Optional: Pinch of chili flakes for subtle heat
Post-Smoke Glaze:
2 tbsp (42g) honey
Juice of 1 lime
Warm glaze and brush over chicken during final 10 minutes of cook
(Sweet, Smoky, Classic BBQ)
2 tbsp (14g) smoked paprika
1 tbsp (9g) garlic powder
1 tbsp (8g) onion powder
1 tbsp (7g) brown sugar
1 tbsp (7g) black pepper
1 tsp (2g) cayenne pepper (optional for mild heat)
Apply evenly after brine, before smoking.
Optional: Brush with your favorite BBQ sauce during final 10 minutes for caramelized finish.
(Rich, Savory, Crowd-Pleaser)
Dry Seasoning:
1 tbsp (9g) garlic powder
1 tbsp (7g) black pepper
1 tsp (6g) kosher salt
½ tsp (1g) dried parsley or Italian herbs
Post-Smoke Coating:
2 tbsp (28g) melted butter
2 tbsp (14g) grated Parmesan cheese
Toss hot smoked chicken in butter and Parmesan mixture for rich finish
Smoker Temp: 225°F
Place drumsticks or leg quarters directly on grates, skin side up
Smoke until internal temp reaches:
Drumsticks: 130–140°F (~45–60 minutes)
Leg Quarters: 130–140°F (~60–75 minutes)
Purpose: Maximize smoke flavor during low internal temp window
Increase Smoker Temp: 350°F
Continue cooking to target temps:
Drumsticks: 175–185°F internal (~30–40 minutes)
Leg Quarters: 180–190°F internal (~40–50 minutes)
Skin turns golden, lightly crisped
Some pullback from bone; classic look for finished dark meat