Rub chicken quarters in a 50:50 blend of Grill Mates® Montreal Chicken® and Grill Mates® Barbecue Seasoning.
Set smoker to between 225°F and 265°F with fruit/nut wood or a blend of hickory and fruit/nut wood. Smoke thigh quarters for about ½ hour longer than breast quarters. Breasts are done at 165°F and thighs are done at 175°F. Smoke for 1½ to 2 hours depending on size of chicken and smoker temperature.
For Service; breasts and thigh meat can be removed from bone and sliced for a buffet or served intact for an a al carte menu. Consider pan searing sliced chicken in butter & chicken drippings. Serve each quarter chicken with 2 oz. sauce. Sprinkle with fresh poultry herbs, a touch of rub and pan drippings.
Ingredients
2 whole chicken, quartered, on the bone
1/2 cup McCormick® Grill Mates Barbecue Seasoning
1/2 cup McCormick® Grill Mates Montreal Steak Seasoning
