Hey all, store was having a good deal on chicken quarters do I decided to give it a shot! Had about 4.5lbs, 5 leg quarters. Brined each in its own ziploc with one quart of water, little under 1/4C kosher salt, 2ish tbsp of sugar and a nice dash of Szaged chicken rub. I let them soak for 4 hours, removed from brine and left in fridge for about 20 hours. I coated each piece with extra virgin olive oil and rubbed with Stubbs Rosemary Ginger rub. Into the WSM at about 275F using 3 chunks of Hickory and charcoal briquettes Coated in BBQ sauce twice throughout the cooking time, they hit 175F in little over two hours. Took em inside under the broiler to attempt to crisp the skin (which didn't work as well as planned), they blackened a bit much, oh well. Skin had an astrigent flavor that I've noticed on the skins of my other smokes (ribs, shoulder) what does this mean? Too much smoke too fast? Anyway, the result was amazing, juicy and just the right hint of flavor from the smoke. Cheers!