Chicken leg quarters

[curegeorg]

Just did my first chicken on the smoker.  Came out pretty good, a touch bland for my taste but my kids and wife liked it.

DMs brine and injected with the brine also.  I didn't have a salt free rub so just rubbed with garlic, onion, and pepper.  2.5oz pecan.  Took off and grilled.  Skin came out nice on some and I had some flare ups and burnt the skin a little on two.  Wife even liked the skin. 

Im not really a chicken liker anyway, but Ill use a more impactful rub next go. I think it would have been fine with a normal rub anyway but didn't want to go too salty.  Smoke flavor was there and mild, but I'd prefer a little more. 

Lotta good ideas on this forum.  Thx.

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[Pork Belly]

Try pulling the skin back to get the rub onto the meat.

[DivotMaker]

Even when I brine, I never use "salt-free" rubs.  I rinse the meat thoroughly, to get the salt off the surface, then use my usual rubs.  Missing salt on the skin may be your missing link!