Hey Everyone, things are going well. Been smoking up a storm here, lotsa chicken and ribs. Now I am venturiong into some turkeyt thighs.
Reading up, here is what I hav noted.
Brine them (not mandatory, but can be good)
I see no mention of rubs, any suggestions? The family has been liking the memphis dry rub, but I was wondering about changing it up...
Pecan Cherry or Pecan Apple seems best
Smoke at higher temps (250ish) until it reaches 170 or so. That would be 3 - 4 hours?
Any input id greatly appreciated as usual, I'll post pics of this one when its done.