Chicken Wings on the MES 40

[dale4121]

Chicken Wings, brined for 2 hours using pickling salt due to its fine texture and ease of dissolving. Willie's Wonderful Rub from Smoke and Spice book. Heavy on some, light on others and none on a few. Smoked over Cherry wood at 225 degrees for 2.5 hours. Used prepared mustard as the rub glue. 

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• dale4121
• May 4, 2014

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• dale4121
• May 4, 2014

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• dale4121
• May 4, 2014

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• dale4121
• May 4, 2014

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• dale4121
• May 4, 2014

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• dale4121
• May 4, 2014

 

[mj ryder]

Nice..... Good looking wings. Making me hungry. How did it taste using that cherry wood?