He did everything from start to finish. Light coat of oil, rubbed with chicken rub and cracked pepper. Smoked for 1:39min at around 268°. Once they reached 160° we drizzled some Parkay Squeeze bottle over them then let them stay in until 171°. Then he made some white BBQ sauce and drizzled over. We are amateurs for sure but skin wasn't rubbery and meat was tasty all on my free POS electric smoker.
