Master of the Pit
- Joined May 20, 2010
- Started with some breast and thighs. [hr][/hr][hr][/hr]
Pulled the skin from the thighs!
Pounded the breast flat Sliced the breast into strips Seasoned the breast, folded, and placed on the skin of the thigh Then wrapped All seasoned and ready to smoke Smoked at 225* for 2.5-3hrs and finished with a little sauce the last 30mins.