Started about 11:30 am with a light kosher salt dry brine, then in the fridge for a nap. About 3:30 out the came and gave them a medium dusting with some sweet heat rub on both sides. Let them sit on the counter until a little after 4 while I waited for some hickory chips begin smoking on the gasser.
I didn’t get a picture but after about an hour in I gave a little Parkay squeeze butter.
About 6 pm they got a nice coating of Apple Habanero (Head Country) sauce.
Turned out great, tender and moist.
Thanks for looking.
I didn’t get a picture but after about an hour in I gave a little Parkay squeeze butter.
About 6 pm they got a nice coating of Apple Habanero (Head Country) sauce.
Turned out great, tender and moist.
Thanks for looking.
