I smoke them vertical using the Butt Can method till they reach 165 at the thigh. Pull them and let rest for 1 hour. Skin peels right off and the meat falls off the bones in your hands.
Our personal favorites are slathered Buffalo Sauce or in Chimmi-Chaungas which we are making tomorrow night.
Our personal favorites are slathered Buffalo Sauce or in Chimmi-Chaungas which we are making tomorrow night.
