Our smoked chicken quarters include the thigh and leg of the bird. We tightly wrap the skin around the quarter creating a jacket to keep the moisture in the meat. This part of the chicken contains a bit more fat but also contains a lot more flavor. This is the same piece of meat that we use for the pulled chicken. When we serve the full chicken quarter, we rub the skin down with a poultry rub. Near the end of the smoking process we lightly brush them with our house Red Sauce to give it a nice caramelized glaze. Don't fear the pink tones in the meat, that is just the coloring the smoke gives it.
This was the finest beef brisket I’ve ever tasted… As close to perfection as you can get."