I decided to try some chicken quarters an legs on a slow Sunday. I put them in a salt/brown sugar water brine for two hours, put my homemade rub on the outside, then mixed melted butter with the rub and used a turkey baster to put the mixture under the skin. Since it's been so long since I have smoked chicken I did half regular dry rub and the other half dry rub/ dipped in a beer/bbq sauce mixture. The taste was hard to believe it was me that smoked it! It was smoked with apple and cherry wood. I will post pics to follow since my phone does not like doing pics and text at the same time (sorry In advance for cell phone pics). Let me know what you think!
Shelton
Shelton
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