I have recently joined and all I can say holy crap there is a lot lot of amazing information. I am trying to get read up but have to do it in sections.
I am going to do quarter chickens and chicken breast for the picky eaters in my family who only eat white meat. for the first time. I have enjoyed the brine versus no brine debate in the old posts. I have one question, and that is does anyone try to take off the fat? open the skin, scrape out the fat, and then replace the skin back over the quarter leg?
I am going no brine, with a rub. Planning 225 until I hit 170, hoping 2.5 to 3 hrs, and then hit the grill to crisp up the skin.
Thank you to everyone for building and maintaining the site.