Smoked White Wine and Rosemary Chicken

• 1 bottle white wine (I used Chardonnay, but you can use a sweeter wine if you prefer)
• 2 tbsp salt
• 2 tbsp rosemary
• 6 chicken leg quarters

Brine chicken leg quarters, skin on, in wine, salt and rosemary for at least 24 hours. Smoke at 250-300 degrees for approximately 3 hours or until temp reaches 180. I used cherry wood because it imparts a milder flavor than something like hickory or mesquite.