I just finished most of today's smoke when I saw the throw down.
Made Chicken thighs peeled the skin off and scrapped the excess fat then rubbed it down with Simply Marvelous Cherry. Put the skin back on
Smoked in the drum with some hickory chunks at 250, For the MOINKS I used a homemade rub. Then I finished both off with Big Butz Cranberry, pretty much my go to sauce for poultry.
The skin was nice bite through, meat was not as moist as hoped, I didn't have to wipe my chin overall pleased.
Use the unbiten pic for entry
UDS, Weber Kettle, #5 Kamado up for refurbishing,
[COLOR=blue]Blue 'like my Smoke' Thermapen
[/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC
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