Step 1

In a large stockpot over medium heat, combine 2 cups water, molasses, and salt. Bring to a boil until the salt is dissolved.

Step 2

Remove from the heat and stir in soy sauce, Worcestershire sauce, ginger, and garlic powder.

Step 3

Set aside and let cool.

Step 4

When the mixture is cooled, stir in 2 gallons of ice water, mixing well. Place each chicken quarter in a brining bag, oversized plastic bag, or large stockpot.

Step 5

Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours.

Step 6

Preheat smoker to 225°F.

Step 7

Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt.

Step 8

Pat dry with paper towels. Then brush with olive oil.

Step 9

Place chicken on the middle rack of the smoker. Smoke for up to 3 hours or until the internal temperature reaches 165°F in the thickest part of the leg.

Step 10

Remove the meat from the smoker and enjoy with your favorite BBQ sauce!