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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Grill Dads Backyard BBQ Chicken
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Grill Dads Backyard BBQ Chicken

We’re celebrating the 4th of July vibe with perfectly smoked BBQ chicken. It’s smoked slightly hotter to get that crispy skin, then finished with a nostalgic BBQ sauce glaze for that classic backyard flavor.

Prep

15 minutes (plus 24-hour dry brine)

Cook time

~45–60 minutes

Serves

4–8

Steps

  1. 24 Hours Before the Cook — Dry Brine:

    Season leg quarters generously on all sides with kosher salt, black pepper, and garlic powder. Place on a wire rack set over a sheet pan, uncovered, in the refrigerator for 24 hours. This tightens the skin and pulls moisture out, setting you up for crispy results.
  2. Make the BBQ Sauce:

    Combine all sauce ingredients in a small saucepan over medium-low heat. Stir to combine and simmer for 10–15 minutes until slightly thickened. Set aside.
  3. The Cook — Cold Food Into an Unlit Grill:

    Pull the chicken straight from the refrigerator — do not let it come to room temp. Arrange leg quarters on the grates of an unlit grill loaded with Bear Mountain Red, White & BBQ pellets. Close the lid and turn the grill on, setting it to 400°F. The cold chicken sitting in the rising smoke during ignition and temp climb gives maximum smoke absorption early in the cook, then the sustained high heat crisps the skin.
  4. Basting:

    Once the chicken reaches an internal temp of 150°F and the skin has developed color and crispiness, begin basting with the BBQ sauce every 5 minutes. Continue until the chicken hits 170°F internal at the thickest part of the thigh, avoiding the bone.
  5. Rest and Serve:

    Pull the chicken and let it rest 5 minutes before serving.

Ingredients:


Chicken

  • 8 air-chilled chicken leg quarters
  • Kosher salt
  • Black pepper, coarsely ground
  • Garlic powder


Nostalgic BBQ Sauce

  • 1 cup ketchup
  • ¼ cup molasses
  • ¼ cup apple cider vinegar
  • 2 TBSP orange juice
  • 2 TBSP brown sugar
  • 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
  • 1 TSP garlic powder
  • 1 TSP onion powder
  • ½ TSP smoked paprika
  • Salt and pepper to taste

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Red White & BBQ Craft Blends® Wood Pellets

Red White & BBQ Craft Blends® Wood Pellets

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