Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
CHICKEN QUARTERS
AVERAGE SIZE: 1.25 LB
SMOKER TEMP: 275 DEG
INTERNAL TEMP: 175 DEG
INGREDIENTS
PACK OF CHICKEN QUARTERS
MYRON MIXON HONEY MONEY CLUCK RUB
MYRON MIXON CHICKEN SALT
MYRON MIXON MEAT TENDERIZER
MYRON MIXON SWEET HEAT MUSTARD SAUCE
1.5 STICKS SWEET CREAM BUTTER
1 GALLON WATER
1 CUP SALT
1 CUP SUGAR
DIRECTIONS
Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a
pot on a heat source. Stir until the sugar and salt are dissolved.
Prep Work – Take the chicken quarters out of the pack. Remove any pin
feathers that are visible. Use the meat tenderizer to pierce the skin all over
the quarter. Place the leg quarters in an aluminum half pan (4 per pan). Chop
up one and a half sticks of unsalted sweet cream butter. Place the pats in
between the quarters.
Rubs – Use Myron Mixon Honey Money Cluck Rub and Myron Mixon Chicken
Salt. Apply generously.
Time to place the quarters into the smoker at 275 degrees.
Cook – Allow the panned quarters to sit on the smoker until an internal temp
of 175 degrees has been reached. Glaze the quarters with Myron Mixon Sweet
Heat Mustard Sauce. Put the quarters back on the smoker and allow them to
sit for 4 minutes to set the sauce.
Rest – Allow the quarters to rest for 10 minutes.