TheKapn >> At 3 hours (or 2.5 hours)--remove the thighs carefully (do not mess up the skin--use the sides to lift). Apply a light coat of your favorite sauce and let sit for 15 minutes.
Poorly worded, my fault.
The 15 minutes, or whatever time you use, is back in the heat.
Not sitting out on a counter as implied.
Sorry bout that
We have also moved the heat up--300 or a bit above.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.