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Chicken Wings on the MES 40

post #1 of 2
Thread Starter 

Chicken Wings, brined for 2 hours using pickling salt due to its fine texture and ease of dissolving. Willie's Wonderful Rub from Smoke and Spice book. Heavy on some, light on others and none on a few. Smoked over Cherry wood at 225 degrees for 2.5 hours. Used prepared mustard as the rub glue. 

 

 

 

 

 

 

post #2 of 2
Nice..... Good looking wings. Making me hungry. How did it taste using that cherry wood?
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