- May 19, 2015
- 5
- 10
So I would like to do some thighs and more of less have figured out what I want to do.
My problem is that I have a Little Chief.......lol..........which only reaches around 165 degrees.
My plan is to brine for an hour, dry rub, put them in the smoker for 2 hours, then dip them in sauce and finish on the grill.
Any input would be of great help!
My problem is that I have a Little Chief.......lol..........which only reaches around 165 degrees.
My plan is to brine for an hour, dry rub, put them in the smoker for 2 hours, then dip them in sauce and finish on the grill.
Any input would be of great help!