my first time with chicken quarters in the MES, have done this many times on the grill, and everyone here says these are better than any in the past . . I soak my chicken in Famous Dave's Spicy Pickle juice over night after an over night soaking I ground up some of my dried peppers from last year and made my rub, also with a little ground pepper, salt, garlic, dried mustard, onion powder, paprika, Italian seasonings, brown sugar patted dry, not rinsed, applied rub on and under the skin around two hours in MES with cherry wood, pull at 185, wrapped in foil and towels while rest of dinner was finishing up on stove top I'd say it was just about as perfect as any of my chicken has ever came out . . the pickle juice adds a very unique flavor . . . give it a try some time all comments or additional tip are welcome..