Did my first smoke on the MES. I pulled them at internal temp. of 165, put them in an aluminum covered roasting pan, tented it with foil, and cooked for 40 minutes at 170. Then I removed the tent, brushed on a bit of sauce, and broiled for 20 minutes. They came out juicy and tender, but like Jeff said, the skin was inedible. I do think it helped keep in the moisture. I had planned to finish on the WGS, but it was already dark out. Here's the finished product before adding baked potatoes and salad.
post #1 of 10
2/21/10 at 1:02pm