Smoked chicken quarters coated with my new mayo glaze and then cooked on a pellet smoker at 275°F for chicken skin with a perfect bite through.
For better skin, place the chicken back into the fridge on a cooling rack, bradley rack, etc. over a baking sheet (to catch drips) for about 4 hours to dry and tighten the skin before applying glaze.
Let the chicken cook for 1 to 1.5 hours or until it reaches 165°F in the thickest part.
Be sure it reaches a final temperature of 165°F before calling it done.