- Feb 24, 2011
- 116
- 11
I have been smoking my chicken quarters for 4 hours at 225. They come out very tender and with great flavor. I brine the quarters for 6-8 hours in a general salt/sugar/pepper/water mixture. My guest have always complimented me on the chicken, but im just wondering if 4 hours is a little too much? The meat is not dry but it not "juicy" either. Im fairly new to the smoking game , just wanted to get some input from some more experienced guys. Thanks
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