{"id":8044,"date":"2016-09-06T12:31:35","date_gmt":"2016-09-06T19:31:35","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=8044"},"modified":"2016-09-06T15:25:23","modified_gmt":"2016-09-06T22:25:23","slug":"hickory-smoked-chicken-quarters-brats","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-chicken-quarters-brats\/","title":{"rendered":"Hickory Smoked Chicken Quarters & Brats"},"content":{"rendered":"
\"Hickory<\/div><\/div><\/a>
Hickory<\/a> Smoked Chicken Quarters & Brats<\/div><\/div><\/div><\/div><\/div>

Hickory<\/a> Smoked Chicken Quarters & Brats at first might seem like an odd combination but as the pitmaster you need some Hors d'Oeuvre now and then! Like the chicken quarters, the Johnsonville Brats absorb the hickory<\/a> smoke like a sponge. Have you ever seen a smoke ring on a brat? It's a thing of beauty ... yes, I know a smoke ring does not enhance a product's flavor but it sure makes it real purdy! Smokin' the chicken and brats before cranking up the pit temp to finish off the cook works out perfect cause I take the brats to an internal temperature<\/a> of 170\u00baF and the chicken dark meat to 180\u00baF which means the brats will be ready for munching while the chicken comes to temp.<\/p>\n<\/div><\/div><\/div><\/div>

When I found chicken quarters at my local grocery store on sale for 88\u00a2 a pound I couldn't pass them up. We love dark meat so I bought a few packages and vacuum<\/a> sealed the rest for future use. You can't go wrong with Johnsonville Brats. There are so many ways to cook them up but once you taste a smoked brat you'll be hard pressed to fix them any other way!<\/p>\n<\/div><\/div><\/div><\/div>

\"Chicken<\/div><\/div><\/a>
Chicken Quarters & Brats on MAK 2 Star<\/a><\/div><\/div><\/div><\/div>
\"Smoked<\/div><\/div><\/a>
Smoked Chicken Quarters to Perfection<\/div><\/div><\/div><\/div><\/div>