Just finished up a bunch of chicken thighs and some breasts. I prefer the thighs any day over breasts, but the other part of the family sticks to the white meat.
Skin was peeled back, but not taken off. Pieces were turned meat side down in a big pan with generic Zesty Italian dressing for 3 hours, turned once half way through. Just before putting on UDS, I sprinkled a little salt and pepper on the meat and then pulled the skin back over. Placed in pit skin side down for the first half of cooking, then turned for the second half. Took about 2.5 hours at 300 degrees. Sauce was put on about 20 minutes before I took out of pit.
Sauce was my modified Memphis style where I backed off the cider vinegar a little bit and added honey. Wife likes the sweet stuff.
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/bbqedchicken01.jpg http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/bbqedchicken02.jpg
Skin was peeled back, but not taken off. Pieces were turned meat side down in a big pan with generic Zesty Italian dressing for 3 hours, turned once half way through. Just before putting on UDS, I sprinkled a little salt and pepper on the meat and then pulled the skin back over. Placed in pit skin side down for the first half of cooking, then turned for the second half. Took about 2.5 hours at 300 degrees. Sauce was put on about 20 minutes before I took out of pit.
Sauce was my modified Memphis style where I backed off the cider vinegar a little bit and added honey. Wife likes the sweet stuff.
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/bbqedchicken01.jpg http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/bbqedchicken02.jpg
