Started with a brime Saturday night. First time doing that as well. Had intentions of doing it overnight but pulled it out after 2 hours. Need some advice on brine duration
Seasoned with a rub and let it sit overnight. Forgot to take a picture of that.
Fired up the WSM about 2:30. Used the minion method. Lit the chimney starter on the grill burner. Seemed easy enough, any other suggestions let me know. Added a wood mix from Stubbs. Hindsight I wished I would've used apple only.
Pulled it off at 160 degrees, about 1 hr 20 minutes. Tossed them on the grill to crisp and sauce.
The end result was better than expected. Only negative was a touch too much smoke. Idk if that was the hickory wood in the mixed bag or just too much wood or both. I really enjoyed the whole process and I can't wait to do it again. Feedback welcome
Edited by agoude - 10/12/15 at 9:07am