Decided to smoke some wings on Nov 17th. Put them in a brine in the AM and planned to put them in the smoker later in the day. We went to a neighbor's birthday party and I did not realize they would have food there, so by the time we got back to my house later in the day, nobody was hungry. I froze the wings and we had them on Sunday Nov 24th and they were delicious.
The brine consisted of water, salt, hot pepper, and white vinegar.
I did some wings in a Franks sauce and some in a Sweet baby rays buffalo sauce.
Smoked them in my MES for about 2 hours on 240 degrees.
Thanks for looking and Happy Thanksgiving 2013!!!