NM

I smoke them at the same time with my briskets. I usually sit around 275 or 285

Follow this. Perfect every time.

Hot. 350-400. I smoke everything hotter than "experts" say and the product is superior in my opinion. Even brisket and pork I run at 325+.

EFE said:

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Chicken @400 to 175 internal. Good render and crispy skin

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Similar here. I run the egg between 325 and 450 and start pulling them at 165. Inevitably each piece cooks differently so some are 165, some 175, 180, whatever. Hot and fast in those ranges makes for some great eatin'.

Many moons ago I tried smoking chicken and as said above, it was a dried out rubbery mess of inedible crap.

My brother and I both started copying this, and everyone continues to request them. Talk about simple and delicious. I've also been making an Alabama White Sauce also to go along with them.

The higher the better for chicken.

I've gotten lazy and often just do a spatchcocked bird in the oven. I cook it in a cast iron skillet, skin side down for about 15 minutes on the stove, flip and throw it in a 400* oven for about an hour and check temps. Cook to 175 or so on the thigh.

Great site for queries such as this:

https://www.bbqhelp.com/

1. Brine your quarters

2. Depending on what kind of smoker you have, you may never get the skin crispy. Ill usually start low and slow (225-250) and try and finish higher (325+). Sometimes the skin finishes, sometimes it does not. I have run full cooks at 325+ and the skin still does'nt make it every time.

3. I almost always throw them on the grill after I pull from the smoker to crisp up the skin. 100% of the time on my pellet smoker and most of the time on my stick burner. The air fryer will do the trick too.

I run chicken hotter in my offset stick burner. Usually around 350 to 400. Skin is always crispy.

You can always get crispy skin if you dust it with corn starch a couple of hours before cooking. It won't affect the taste.