Brine for 16 hours. I got the Brine ingredients from this site, but cannot find where I got it. My apologies
I use a rub from a local restaurant here in Columbia. They have won a bunch of awards for chicken wings using this rub. I plan to eventually make my own, but this will do for now
4 Hours later I hit 170 degrees and it tastes awesome.
This was my third smoke so far. First was ribs, then wings and now this. I plan to try the Boston Butt next. I'm addicted...may even do some cheese once I buy a vacuum sealer. Let me know if you see anything that doesn't look right...I am very new at this.