Today I will show you how to smoke Chicken Quarters in the Masterbuilt Electric Smoker. We’ll start by brining overnight, season with Stubb’s BBQ Rub and then baste the chicken with Stubb’s Moppin’ Sauce during the cook.

For the brine, 1 gallon water, 1 cup Kosher salt, ½ cup brown sugar and about 1 tablespoon dried thyme. Mix until the salt and sugar is dissolved. Place the chicken in the brine and put in the refrigerator overnight.

The next day, remove from the brine and pat the chicken dry with paper towels to remove any excess salt. Season with Stubb’s BBQ Rub, http://armadillopepper.com/Stubbs-Bar....

Set the smoker at 275 degrees F and for the wood, I am using Orange Wood. After about 45 minutes, baste the chicken with the Stubb’s Moppin’ Sauce, http://armadillopepper.com/Stubbs-Mop....

Continue smoking the chicken until the internal temperature reaches 165 degrees F (about 1 hour 45 minutes). You can baste with the moppin’ sauce a couple of times.

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Please watch: "Mississippi Chicken Recipe in the Masterbuilt Smoker | Mississippi Chicken Sliders"
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