I made these bad boys for the first time this past weekend. I brined them for about 10 hours then rubbed them with a chicken rub I bought from the store then I put them in my WSM 18 at 225 and they were done in under two hours!! After pulling them I brought the heat up in my smoker, removed my water pan (yes I used the water pan with water) and crisped them on the bottom grate for about two minutes each side. I used a mixture of Pecan and Hickory wood for my smoke. They came out really really good. Everyone who tried one loved them. The meat was super moist and juicy and they had just the right amount of smoke and flavor from the rub and brine. I couldn't believe how easy it was to make them. I think this is my go to meat for an easy smoke.
- 29 Posts. Joined 6/2015
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