Re-dressed chicken quarters going in to 3D

[stout]

just put them in

there are few things in life as deep fried chicken skin and although i enjoy the skin when it is smoked also there is absolutely no comparison
so we stripped the skin off the quarters
brined the chicken in a simple sugar salt brine over night
wrapped the drumstick and part of the thigh in bacon as was suggested here.
a dusting with some seasoned salt and brown sugar
and in to the smoker for a couple hours with a mix of hickory and sugar maple

fried the skin and had that with breakfast. hard to beat

an another positive note, not to say my wife had another good idea for another pack of back we have
she plans to make pretzel dogs tomorrow. She makes these very well this time she will wrap the dogs in bacon before she wraps them in pretzel dough and cooks them

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[stout]

so far so good

i always do my chicken quarters at 250 for 2 hours and these were no different

left 1 quarter naked, no bacon wrap and of course no skin, and we gave that one a taste test, came out wonderful so i know the bacon wrapped ones can only be better.

for now they are piled on a tray wrapped in plastic wrap cause we have to run out for a but.. i have no doubt that will make the flavors sink in even better and probably make them more tender

so i'm pretty sure from now on we will be doing it this way

my wife thinks the brine got in to the meat better with out the skin.. the more i taste it the more i agree
i think this actually works out better than with the skin on and we have not even tried the bacon wrapped ones yet

these are very flavorful and juicy

[ibbones]

OK...tell me...how did they turn out?

[stout]

OK...tell me...how did they turn out?

they came out great
i don't see us ever smoking chicken quartes with the skin on again.. even if we don't have the bacon to wrap them with.