Smoked Chicken Leg Quarters (Drum Smoker Recipe for Crispy Skin + Juicy Meat)

Smoked chicken leg quarters are one of the most underrated BBQ meals out there. They’re simple, budget-friendly, and when done right, they come out crazy flavorful with tender meat that pulls clean from the bone.

And if you’ve ever dealt with dry chicken or rubbery skin, this method fixes it.

These chicken leg quarters are smoked at 300°F on a drum smoker, giving you the perfect balance of smoke flavor, juicy texture, and a better bite-through finish.

Why Chicken Leg Quarters Are Perfect for Smoking

Chicken leg quarters are a BBQ win because they’re:

• More forgiving than chicken breast

• Naturally juicier and richer (dark meat)

• Affordable for feeding a crowd

• Easy to season and cook consistently

Plus, smoking them hot enough helps avoid that soft, rubbery skin that nobody wants.

Step-by-Step Recipe Video:

Ingredients:

• Chicken leg quarters

• Duck fat (binder)

• Killer Hogs BBQ TX Brisket Rub

• Kingsford Competition Briquettes

• Hickory wood chunks

Instructions:

1. Pat chicken leg quarters dry and trim excess fat or loose skin.

2. Lightly coat with duck fat.

3. Season generously with Killer Hogs TX Brisket Rub (don’t forget under the skin).

4. Preheat smoker to 300°F.

5. Smoke for about 2 hours, until internal temp reaches 180-185°F.

6. Remove from smoker and rest for 10-15 minutes.

Equipment:

• Oklahoma Joes Bronco Drum Smoker

• ThermoWorks RFX Wireless Thermometer

AFFILIATE DISCLOSURE:

Some of the links used in this post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.