I use the CHAD method of no brine, no nothin cept some rub and smoke em in the hot spot at about 300 for a couple of hours. Pull em when you see the pull back. Eat and enjoy.
Mod note: I do like the ideas of brine and tendon removal, I'm just too damned lazy. Also, rolling them over a hot grill or the firebox to crisp up the skins is a great idea too. I also like the farkers idea above me to pull the skin back, rub, then flash sear.
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.