Yes! I did 8 quarters last weekend with a half day brine, Jeff's rub (and his recipe for smoke and grill), on the smoker at 225F until I reached 165IT. I then threw them on the gasser for a quick sear to try to crisp up the skin...needed more time as the skin was still not crisp. Bottom line: I ate two and they were great, but I removed the skin. Two of my neighbors each got three, and I got rave reviews. Easy to do, take about 1.5-2 hours to reach IT, and I think the time on the grill this time helped to make sure that the chicken was done to the bone.
