I have 5 pounds of wings that are going into my masterbuilt 30" electric smoker tonight. My plan was to Rub and inject the wings with tony chas and butter then throw em in the smoker set to 275F until the reach 170F. pull them out and crisp under the broiler. sound good?
p.s. I made chicken legs the other night by smoking them at 275F until they reached 165F then I let them rest in a cooler for about a half hour. The legs wear super juicy BUT the meat had a slight rubbery texture. any help would be great,thanks!