Brined Chicken Quarters

By Thom7747

This recipe benefits from two processes for the ultimate taste and texture. First, brining the chicken hydrates the meat and ensures a juicy result. Second, the smoking process infuses smoky flavor into the meat. Combining the seasonings and moisture from the brine with the low-and-slow smoking process makes for a perfect piece of chicken! Brushing the chicken quarter with olive oil helps the skin turn a nice golden brown.

From: Dadgum That's Good Too.

Suggested Wood: Apple.

Use "DADGUM That's Good! Brine (page 13) as another option to the brining ingredients listed in step 1.

Ingredients

• 2 cups water
• 2 cups molasses
• 2 cups kosher salt
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon freshly grated peeled ginger root
• 1/4 teaspoon garlic powder
• 2 gallons ice water
• 4 chicken quarters
• 2 tablespoon extra virgin olive oil

Preparation

Step 1

1. In a large stockpot over medium heat, combine 2 cups water, molasses and salt. Bring to a boil until salt is dissolved. Remove from heat and stir in soy sauce, Worcestershire sauce, ginger and garlic powder. Set aside and let cool.

2. When mixture is cooled, stir in 2 gallons ice water, mixing well. Place each chicken quarter in a brining bag or oversized plastic bag. Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning one, for 6 to 8 hours. A plastic bucket that is deep enough to have the meat completely covered will also work.

3. Preheat smoker to 225 degrees F. Remove meat from brine, after at least 6 hours, and rinse thoroughly to remove any remaining salt. Pat dry and brush with olive oil. Place on middle rack of smoker and smoke for 3 to 3 1/2 hour or until internal temperature reaches 165 degrees F. Remove meat from smoker and enjoy1