Sunday I did my second cook in the SRG (Big Easy Smoker Roaster & Grill). I wanted to try CB’s Beer-Brined Chicken Quarters, but instead of doing them on the grill I roasted them in the SRG. They turned out excellent – nice and moist and a really nice flavour. I roasted them on med-low for about an hour with the lid closed. Temp reading inside the SRG was about 415°F degrees initially. Then, I turned the knob down a bit (not right to low, but close). I planned to raise the heat to high for the last 15 minutes, but the thermometer in the chicken went from 160°F deg to off the scale so fast that I never got the chance to do that. The skin was nice, but not as crisp as when you get it out of hot oil. Overall, I was very happy with the results. More, importantly, so was my wife and her dad!
6 chicken quarters after brine.
