After reading the numerous threads about chisoxjim's buttermilk brined chicken wings....thanks Jim, I've decided to give it a try today. I bought Zach's Brisket Rub a long time ago and never got around to using it, so I figured now is as good a time as any. This is what is in the brine mixture and will be sprinkled on the wings prior to smoking. I'll also be smoking unbrined wings just as a comparison. The brine I'm using is: 1/2 Gallon buttermilk 1/4 cup kosher salt 1/4 cup rub 1/8 cup hot sauce 1/4 cup brown sugar 6 green onions chopped 5 cloves of garlic smashed 1/4 cup hot water The wings and drummies will brine for 8 hours, rinse the wings, pat dry, then cover with rub. Smoking will be at 250 in a MES with hickory. More pictures to follow when I start smoking.