Old School BBQ Chicken Quarters

12 Aug, 2026

We took Meat Church on the road to Oxnard, California to cook for the Dallas Cowboys during training camp, and it doesn’t get much more Texas than feeding America’s Team some old school smoked BBQ chicken.

We started with Greener Pastures Chicken quarters and brined them in our Meat Church Bird Baptism Brine to load them up with flavor and keep them incredibly juicy. After the brine, we seasoned the chicken generously with The Gospel All Purpose BBQ Rub.

The quarters hit an offset smoker with post oak and smoked until the skin picked up that beautiful color and classic Texas flavor. Toward the end of the cook, we glazed them with Meat Church Holy Cola BBQ Sauce, letting it tack up over the fire into a sweet, sticky finish.\

Juicy brined chicken, The Gospel, post oak smoke and that Holy Cola glaze. Simple Texas BBQ done right and good enough to feed the Dallas Cowboys!

Ingredients:

Brine the Quarters
Brine the chicken quarters for 4-5 hours in Meat Church Bird Baptism Brine according to package directions.

Fire Up the Smoker
Bring your pit up to 250°. In this video we smoked with post oak splits on Geraldine, my Mill-scale 767 gallon.

Season the Chicken
Season all sides of the quarters with The Gospel and let adhere for 15 minutes.

Smoke the Chicken
Place the chicken directly on the smoker grates. Cook until the internal temp reaches 170°F in the joint. This should be just over 2 hours.