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Looks great. How about some more details...temp, how long, etc?

Welcome to the forum. Lots of friendly people and ideas for your next cook.

Have you seen heatermeter? Looks interesting for A DIY project. http://heatermeter.myshopify.com

I would have them do it if you want it to stay looking nice. I did mine myself and it looked great for awhile. Now rust comes through sratches and I have to touch it up. I guess it all depends on how ugly you want it and how much you want to spend.

Thanks. I need to do them more often. They don't take too long and always come out great.

Just 1/4 cup kosher salt to 1/2 gal water. And then a light rub. I don't like too much rub on thighs.

Took them off and they look good.

Brined thighs for about 4 hours and rubbed with brown sugar rub. Cooking @ 275 on my mini UDS. Should take 1.5 to 2 hours.

...remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up. after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr. once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to...

...remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up. after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr. once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to...

I wrapped it in foil and then a moving blanket over the paper.

I think it is also better to rest over 2 hrs. Overall it was a success. Took 1 hr per pound at 275 or 280. Next time I think I'll try 300.

Came out good. Took the flat to 204 in 10.5 hrs. The flat could have been more tender but I had a time crunch. Rested in a cooler for 1.5 hrs.

Wrap time. ~180.

4 hrs in at 167. Looking good.

My Igrill is giving me problems! It keeps losing it's connection.

Trying a brisket fat cap down on my UDS. 13.3 lb choice packer from Cash & Carry trimmed to 10.5 lb. Injected with beef broth and using amazingribs.com Big Bad Beef Rub recipe. Trying 275 and plan to wrap in butcher paper. Through on some fatties and will put on some kielbasa and a small...

How long, what temp, fat cap up or down,wrap???

Won't you be my neighbor.

Looks great. And not too bad of a price for prime.