Didnt take many pictures as I wasnt figuring on making a post of this cook.
It turned out pretty darn tasty, but it still lacked any kind of skin crispness. Any tricks out there from you pellet guru's on getting crispy skin, or is it just not in the cards on a
Cooked at 325* for around 2hrs, nothing real special in the prep, just rubbed down with Olive Oil and some spice I had in a shaker (no real clue what it was, but it smelled like a lot of garlic.....lol)
Well anyway, here is the picture of it:
Edited by heathen - 12/22/14 at 4:44pm