BCC and wings on WSM

[loosechangedru]

Title says it all. These wings were huge, delicious, and on sale. I'm going back tomorrow to load up my freezer :)

BCC @ 300* for a couple hours, wings were @ 350* for a couple hours. Everything brined.

One dismantled bird.

Thanks for lookin' :)

 

[phatbac]

Looking good!

Happy Smoking,
phatbac (Aaron)

 

[gmc2003]

Looks mighty tasty to me.

Point for sure.
Chris

 

[SmokinAl]

Everything looks absolutely delicious!
Nice work & congrats on making the carousel!
Al

 

[uncle eddie]

Huge delicious and on-sale is the perfect trifecta for many of my smokes as well. Very nice looking wings! Like!

 

[ab canuck]

Mmmm those look tasty. Great job on the chickens too, How was the skin? looks nice and crispy. LIKE.
Congrats on the carousel ride

 

[loosechangedru]

Looking good!

Happy Smoking,
phatbac (Aaron)

Looks mighty tasty to me.

Point for sure.
Chris

Everything looks absolutely delicious!
Nice work & congrats on making the carousel!
Al

Ya'll, thanks for looking, the compliments, and the Carousel ride - weeeeeeeee!!!

Huge delicious and on-sale is the perfect trifecta for many of my smokes as well. Very nice looking wings! Like!

Thanks, Eddie - somehow, it always tastes better when you pay less for it, right? :P

Mmmm those look tasty. Great job on the chickens too, How was the skin? looks nice and crispy. LIKE.
Congrats on the carousel ride

Skin was at least "bite-through." Great texture, way better than rubbery skin I've done at 250*. Jeff has a recipe that starts low and goes high at the end, but he's using a pellet smoker that you can just dial in your temp and have it pretty quick. I think I'm gonna make that happen on my WSM somehow next time. Low and slow til IT 140*, then remove and tent the birds while I crank the smoker real quick so I don't get ash on my food from FB100 blowing harder, then put them back on til the skin is ACTUALLY crispy. Thanks for the Like!