In a large bowl, combine all dry ingredients and whisk well to combine.

Rinse chicken leg quarters under cool water and cut off any excess globs of fat and discard.

Once all meat is rinsed and trimmed, pat them dry on both sides with clean paper towels.

Generously sprinkle the meat with handfuls of the rub and then “rub” it in with my hands. Make sure to not double dip back into your fresh seasoning blend so as not to contaminate it.

Cover and refrigerate the seasoned meat for several hours or overnight.

Prepare your BBQ Pit or Smoker for cooking.

Start with very dry Oak for heat.

Once my firebox is burning, close all of the lids to the pit to let the racks burn off.

After a little while, about 10 minutes, brush the hot racks with a wire brush to clean off any charred debris.

Close the pit doors again and continue heating until the smoke turns from gray to “clear”. Really, it’s the heat you’re seeing.

At this point, adjust the flue to regulate your heat. For chicken, regulate it to 250 degrees.

While the pit is heating up, remove the seasoned chicken from the refrigerator.

Place the seasoned chicken leg quarters onto the pit in one single layer.

Season the tops again with a little more dry rub, just for added crust.

Once all of the chicken is on the pit, close the pit doors and sit back with a glass of iced sweet tea and relax for a while.

Smoke the chicken for about 2 to 2 1/2 hours, regulating the heat at 250 degrees. Temperature is more important than time, so make sure you are checking the gauges on the pit as well as have an instant read meat thermometer on hand to take the internal temperature of the meat from time to time.

When the meat has reached an internal temperature of 165 degrees, mop it with a Heinz BBQ Texas Bold & Spicy BBQ Sauce, close the doors to the pit and cook the glaze on the meat for about 10 minutes more.

Remove from pit and let rest for 10 to 15 minutes before eating.