Made a weak curing brine based on Pop's and put some wings and thighs in it for 48 hours. Rinsed and dried them and put a dry rub on. Then cooked/smoked them in a smokenator equipped Weber kettle with charcoal and pecan @ 300F until 160F IT and then seared them for that crispy skin. Turned out really juicy, almost too juicy if that's possible. Going to do some drumsticks in the same manner with a slightly different brine tonight.
Thanks for looking,