Brined some Chicken Quarters yesterday in salt ,sugar , and spices .. On the smoke today at 275-300 for
1-1/2 hours .. Used mesquite lump and cherry ...I rubbed with Rama Rub and also pulled back the skin on the thighs , rubed butter on thighs and also tucked it under the skin ,and applied rub...pulled of when they hit 168......Here is a before pic sitting in the kezzer and few after pics .. The meat came out very moist and savory....And the game ,it's bottom of the 8th and A's are up 9-3 !!! It's a good day !!
1-1/2 hours .. Used mesquite lump and cherry ...I rubbed with Rama Rub and also pulled back the skin on the thighs , rubed butter on thighs and also tucked it under the skin ,and applied rub...pulled of when they hit 168......Here is a before pic sitting in the kezzer and few after pics .. The meat came out very moist and savory....And the game ,it's bottom of the 8th and A's are up 9-3 !!! It's a good day !!
