Brine the chicken quarters, if desired.

Rinse the chicken with cold water and pat dry with paper towels. Apply a light layer (1 tsp) of the mustard to each of the quarters, then sprinkle each piece with about 1 Tbsp of the All-Purpose Rub or ½ Tbsp of lemon pepper. Try to get some of the rub under the skin wherever possible, as this will help flavor the meat instead of just the skin. You will find certain areas where the skin is loose enough to pull up. Rub can be placed into these openings and spread with a single finger. Leave the chicken on the counter for about 30 to 45 minutes to bring it up to room temperature and allow the rub to marinate the meat a little while you get your smoker ready.

Smoking

Prepare your smoker for cooking at 225°f to 240°f. If you are using a charcoal, an electric, or a gas smoker, make sure to have enough smoking wood to last about two hours. Once your smoker is ready, place the chicken quarters directly on the grate with about 1 inch between each piece to allow maximum exposure to the smoke. Insert a digital probe meat thermometer into one of the quarters when they are first placed in the smoker.

Recommended wood: Pecan and apple at a 50:50 ratio

Smoke the chicken quarters for four hours or until they reach 165°f in the thickest part of the leg or thigh. To crispen the skin, see my tip on page 52. Serve while hot, and enjoy.

All-Purpose Rub

Don’t let this shortlist of ingredients fool you into thinking there is nothing short about the flavor of this rub. Sometimes the simplest things in life are the best, and this holds true for the combination of the three ingredients used here. Try this with chicken, prime rib, pork chops, steaks, burgers—almost anything that needs a little boost of flavor. Mix this up in multiple batches so you have some on hand when you need it.

Combine all the ingredients into a small Ziploc bag, shake to mix, and keep the rub handy for whatever comes your way.