- Joined
- Aug 15, 2011
- Location
- St. Louis, MO
Brined 12 hours
Rubbed and left in refrigerator to dry out 6 hours.
Smoked over hickory, pecan, apple wood at 250* 2.5 hours until IT 162*
Increased to 375* for 20 minutes to crisp skin.
Wrapped and colored for 45 min
Broccoli slaw and roasted potatoes (potatoes cooked the same as chicken).
Rubbed and left in refrigerator to dry out 6 hours.
Smoked over hickory, pecan, apple wood at 250* 2.5 hours until IT 162*
Increased to 375* for 20 minutes to crisp skin.
Wrapped and colored for 45 min
Broccoli slaw and roasted potatoes (potatoes cooked the same as chicken).