Smoked BBQ Chicken Quarters with Alabama White Sauce

Steps

1. Step 1

   Stir the rub together in a small bowl: salt, brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne and dry mustard.

   5 min

   • 1 tbsp kosher salt
   • 2 tsp light brown sugar
   • 2 tsp sweet paprika
   • 1 1/2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp coarsely ground black pepper
   • 1/2 tsp cayenne pepper
   • 1/2 tsp dry mustard
2. Step 2

   Pat the leg quarters dry with paper towels, rub them all over with the oil, then sprinkle the rub evenly over both sides, including under the skin where you can lift it. Set them skin side up on a rack or plate and leave them uncovered while the smoker heats (or up to 4 hours in the fridge, for crisper skin).

   10 min

   • 4 chicken leg quarters (about 3 1/2 lb total)
   • 1 tbsp vegetable oil
3. Step 3

   Set up your smoker for indirect heat at 275°F and add the wood chunks or chips. A hotter smoker than usual is what crisps the skin, so try not to let it drop below 250°F.

   20 min · 275°F

   • 3-4 cups apple or hickory wood chunks or chips
4. Step 4

   Make the white sauce: whisk the mayonnaise, cider vinegar, horseradish, lemon juice, black pepper, Dijon, Worcestershire, garlic powder, salt and cayenne in a bowl until smooth. Pour about 1/2 cup into a separate small bowl for brushing and refrigerate the rest for serving.

   10 min

   • the rest of the mayonnaise
   • 1/4 cup apple cider vinegar
   • 2 tbsp prepared horseradish
   • 1 tbsp lemon juice
   • 2 tsp coarsely ground black pepper
   • 1 tsp Dijon mustard
   • 1 tsp Worcestershire sauce
   • 1/2 tsp garlic powder
   • 1/2 tsp kosher salt
   • 1/4 tsp cayenne pepper
5. Step 5

   Lay the chicken skin side up on the grate away from the heat source. Close the lid and smoke, without turning, for about 1 1/2 hours.

   1 hr 30 min, hands-off · 275°F

6. Step 6

   Keep smoking until the skin is deep mahogany and taut and the thickest part of the thigh reads 175°F on an instant-read thermometer, 20 to 35 minutes more. Dark meat tastes better at 175–185°F than at 165°F, so don't pull it early.

   30 min, hands-off · 275°F

7. Step 7

   Brush the quarters all over with the reserved 1/2 cup white sauce and leave them on the smoker 5 minutes, just long enough for the sauce to cling without breaking.

   5 min · 275°F

   • 1/2 cup mayonnaise
8. Step 8

   Move the chicken to a platter and rest 10 minutes. Serve with the chilled white sauce for dipping.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026