In a large ziplock combine 6 ounces of beer, 3 cups of water, ⅛ cup of salt, and ⅛ cup of brown sugar. Place the chicken quarters in the brine, and seal the ziplock. Chill in the fridge for at least three hours, and up to 24 hours before smoking.

After the chicken has brined, remove each quarter from the ziplock, and pat dry with paper towels.

Apply the rub to the underside of each quarter, and then underneath the skin. If you'd like you can apply the rub to the outside of the skin too, but it's not necessary. I discard the skin after the chicken has cooked.

Set up your smoker to smoke at 225 degrees, and place each of the quarters directly on the grill grate skin side up. Let the quarters smoke for one hour and then turn the temperature up to 350 degrees.

Allow the chicken to rest for about ten minutes, and then use your hands and a fork to shred the chicken.

After you've removed the meat from all of the chicken quarters, I use a knife to chop up the meat to a little bit smaller pieces. Toss the meat with a tablespoon of apple cider vinegar and another tablespoon of rub, and then enjoy!