Thanks everybody. I've got the quarters in the brine. I used Smokebuzz's recepie and made a couple of small changes.
1 gal. water
1 c. salt (used 1/2 cup sea salt and 1/2 cup table salt)
1/2 c. no pulp orange juice
1/2 c. brown sugar
And a couple of healty splashes on both Soy Sauce and Worcester Sauce
1/4 c. store bought dry rub
It's in the fridge. Heading off to church then a b-day party. Will report back tonight when all is done.
I'm planning on using mostly apple wood and maybe a wee bit of hickory. When I did ribs last weekend I went pretty heavy on the hickory and didn't like the taste. It was almost overwhelming and burned the throat. Does anybody have any opinions on wood choices?
I read this...http://www.wyntk.us/food/smoked-chicken-quarters.shtml
about putting them in the oven for an hour after I take them off the grill/smoker.
I can't get the camera to talk to the computer this morning so maybe I can post the picts from work tomorrow.