Hey there fellow smokaholics!
I have a couple of pounds of wings in the fridge and am deciding what to do with 'em. I have about 5 hours before dinner and currently have a pork butt smoking away. My questions are:
1 - how long should I allow for the wings? The smoker is around 225*.
2 - should I brine the wings, even if only for a few hours? If so, does anybody have a good brine recipe?
Thanks in advance.
- Danny
I have a couple of pounds of wings in the fridge and am deciding what to do with 'em. I have about 5 hours before dinner and currently have a pork butt smoking away. My questions are:
1 - how long should I allow for the wings? The smoker is around 225*.
2 - should I brine the wings, even if only for a few hours? If so, does anybody have a good brine recipe?
Thanks in advance.
- Danny