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.
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