I have smoked many different cuts of meat over the last 4 years. I spent the week trying to come up with something new for this weekend, and decided on doing some chicken leg quarters. I made a good call because when I went to the grocery store this morning, they had 10lb. bags of fresh quarters for $2.73! Needless to say, I bought 3 bags. Stuck 2 of them straight in the freezer to be used over the next few months for some football gatherings. I usually don't brine thighs, wings, or legs when I smoke them. I decided I would try brining these quarters due to the size of them. Threw together a basic brine made up of a cup of kosher salt and sugar, fresh garlic, 1/4 cup poultry seasoning, and a can of chicken broth. Into the fridge for about 8 hours. After the brining process I drained them off and patted dry. Rubbed down with some olive oil and liberally applied some Weber Kick'n Chicken seasoning and butter underneath the skin, as well as on top. Also getting some Mac n cheese practice in for football season! In the smoker at 10:30 at around 275 degrees. Checked on everything at 2.5 hours in. Chicken almost done and Mac n cheese smelling great. Not saucing the chicken til I pull it off. Out of the smoker after 3 hours and onto the 500 degree char griller to crisp everything up. These are for supper tonight so going to let them cool down and reheat later. Don't worry though, my neighbor and I tried the chicken and it's fantastic!