Pork Rib and Chicken Thighs

[flash]

I was wondering if/when you added sauce to the chicken thighs. Being the skin is kinda on the rubbery side, unless you can smoke at 325º. I usually transfer to my gasser for around 20 minutes to crisp up the skin. If I want to add sauce, I would do it then, usually I wait til they are on the table though.

 

[t-roy]

That seems to be the common practice around here, and I have adopted this as well. I like it cuz then it gives you the option of using a sauce or not. Last night we didn't even put bbq sauce on the table! All the kids and everybody just chowed down.

 

[t-roy]

You just described my entire existance!