I smoked these using hickory chunks and chips using the 3-2-1 method and thought they came out great. I maintained a temperature of 225 degrees for the entire 6 hours and sauced during the last hour. The only thing that would have made them better was homemade sauce. I was out of homemade and used Sweet Baby Rays which isn't bad for a bottled sauce.
Rubbed down (overnight) and ready for the smoker.
After six hours in the smoker, ready to eat.
Rubbed down (overnight) and ready for the smoker.
After six hours in the smoker, ready to eat.