Smoked Chicken Leg Quarters on the @PitBossGrills Austin XL

Welcome to Grill and Smoke BBQ. I'm Jeffrey. Today we're going to be doing some smoked chicken leg quarters. It's a good day for me because I'm finally going to get to try some Heath Riles barbecue rubs. And I say that because Heath Riles has been winning so many championships on the NBN circuit. So if you know barbecue, I'm sure you've heard of him and I just want to taste it and see what is it about that he keeps winning so much. So today is my day to find out. Let's do this. Okay. So like I said, we're going to be doing some chicken leg quarters. Now, usually I would marinate these for a couple of hours or even overnight in some Italian dressing. Whereas if it was a whole chicken, I would grind it. But like I said today, I just want to see what this Heath Riles is about. So trying to keep it as simple as possible. So just spray it out the package, clean it and get it ready to go. So I'm going to spray these with some canola oil and use that as my binder. First thing I'm going to use is this Heath Riles garlic jalapeno rub. I've already tasted it. It has a pretty good little kick to it. So you know I liked it because I love my spices. Then I'm going to come on top of that with the Heath Riles pecan rub. And this tastes just as good and it has a nice color to it as well as you can see. Then flip it over, do the same thing to the other side. Now I'm going to let that sit in the refrigerator while I go outside and get the pit balls ready. Today I'm going to do these at 300 degrees until I get up to about maybe 160 internal temp. And I'm going to turn it up to 350. Finish it off because I want to make sure that the skin gets nice and bite through. I hate that rubbery skin. So I'm going to try to get the skin right and I'm going to finish it around about internal temp about 170, 175. Then as it sits, it's going to still bump up a little bit but that should be the perfect temp for this. Catch you at the smoke. All right, we got the pit balls up to temp and I'm going to get these lid quarters on. And we'll come back and check on them in about 30 minutes. All right, I've been going at this for 30 minutes and I have to say it smells good too. So what I'm going to do now, I'm going to spray it with some spray butter. Kind of make sure we get that skin nice and we'll come back and check on them another 30 minutes. All right, let's go in and check this chicken. See where we're at. It goes through nice. All right, at around 175. So what I'm going to do is go in and toss them. I'm going to give it about 10 minutes to let that sit. All right, here's what we have. Let me tell you, these things smell amazing. I cannot wait to tear into this. But first, maybe going to get a thumbnail and then we'll come back with the taste test. All right, so y'all know what time it is. Time to taste it. Let's see how we did. Juicy. Let me tell you right now, the thing that stands out is that garlic jalapeno rub. That is amazing. It has an awesome kick to it. You can taste that garlic, but you can also still get a hint of that pecan rub. And the thing that takes it over the top is that Hazel's barbecue sauce. As you can see, nice bite, clean through the skin. Because y'all know I hate rubber skin. Just is what it is. But man, I'm telling you, Heath Riles, I see why he wins so many championships in the MDN. I'm telling you, you can call me the unofficial Heath Riles ambassador. This stuff is... You know what? I'm not going to keep talking too much more because I'm actually ready to eat dinner now because this is so good. So what I'm going to do is put this down. I'm going to say subscribe. If you haven't subscribed already, click that notification bell. If you are subscribed and haven't done it yet, leave a comment. Thumbs up. If you have anything you want to talk to me about, say, leave a comment. Also in the description will be my email address. Send me an email. If you want a sticker swap or want a sticker, whatever. Just say hi. Whatever. I'll let you, boy. But before I go, there's one more thing. I did create me a sticker board. I have not put it up yet because I'm going to be moving soon from Georgia back out to the great Texas. So H-E-B, yeah, I'm coming back, baby. Get some of that good meat. So let me clean my hands, show you that sticker board. One second. I'm back. Get to that board. So here we have it. Got Scott from Dr. Taste Good BBQ. He made some great content. Check him out. Richard with R New BBQ. Another great channel for y'all to check out. Craig with Behind the Garage BBQ. He does some amazing stuff I haven't even thought about doing. So I love watching his channel. And Rob from Beer Champ BBQ. If you haven't seen his channel, you need to. I mean, this guy, he makes me laugh sometimes. He'll understand this, but oh hell yeah. And everyone knows Steve from Uncle Steve Shake. So that's my sticker board for now. Once I move to Texas, I'll get it up. If you want to add to it, hey, email below. Get at me. We'll make it happen. But until then, thanks for watching. I'll catch you next time. Peace.