OK, I am going to do some chicken legs & thighs on my UDS. I've done a number of beer can and spatch cocked chickens but never pieces. On reviewing different posts via the search I notice that most marinate, rub, then late in the smoke apply a sauce. Some smoke in a pan, others straight on the grill.
Question 1: Why rub and sauce both? The rub goes on before the cooking starts with the hope of imparting flavor to the meat. It works best if you put the rub under the skin as the skin acts as a barrier between the meat and the rub. Some folks really like BBQ sauce so they add it to their meat about 30 minutes to an hour before taking it off the smoker or grill to impart more flavor to the meat. My preference is just the rub and then provide sauce on the side for those who want it.
Question 2: Why in a pan? The pan makes the clean up easier, much easier. Some also use the pan to catch the juices for sauces or gravies.
I plan on usings Jeffs' sauce, not sure of the techniqe. Thanks for any help. I do all my poultry at a higher temperature because I like the crispy skin, but you can also go low and slow and then about 30 minutes from the end of the smoke jack up the temp to 300* to crisp up the skin or put in under the oven broiler for about 5 minutes or so.
