Chicken Wings on the MES 40

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by dale4121, May 4, 2014.

  1. Chicken Wings, brined for 2 hours using pickling salt due to its fine texture and ease of dissolving. Willie's Wonderful Rub from Smoke and Spice book. Heavy on some, light on others and none on a few. Smoked over Cherry wood at 225 degrees for 2.5 hours. Used prepared mustard as the rub glue. 






     
  2. Nice..... Good looking wings. Making me hungry. How did it taste using that cherry wood?
     

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