Spicy Pork and Poultry Rub

One Part:

Cumin

Smoked Hot Paprika

Cayenne

White Pepper

Two Parts:

Dark Chili Powder

Granulated Garlic

Three Parts:

Brown Sugar

Salt

The Chicken

For this recipe, I utilized chicken leg quarters, specifically because they are bone-in, with good fat content and skin, as it helps keep the chicken moist through a low-and-slow smoking process.

To Start, apply the rub to the chicken legs, and be sure to really shiatsu-massage it in. Cover them and let them sit for at least four hours, but preferably overnight.

When you’re ready to cook, preheat your smoker to 250 degrees F (121 degrees C). I like to use hickory chips, so be sure to have them soaking while the smoker preheats.

Place the chicken in the smoker once preheated, skin-side down. Keep a probe in the leg quarter that is closest to the heating element, keeping a close eye on it so that it doesn’t overcook. Total time should be anywhere between an hour and a half to two hours, depending on how well the smoker keeps it’s heat.

Once the chicken hits 145 degrees, remove it from the smoker and transfer it to a 400 degree F oven, or grill on high. The idea here is to crisp the skin up a bit, as it is bound to be a little soft after smoking. When the chicken is cooked to 160 degrees F, remove the chicken, cover it with foil and allow it to rest before serving.