My wife's daughter hates it when I set up on the front porch...says it makes us look like hillbilly's. Well it's raining out and I kind of like hill folk:
Picked up wings this morning and brined them in a water, molasses, salt and cider vinegar blend for about 5 hours. After draining the brine I dusted them with some rub MacEggs sent my way:
I like a little space between my wings and this being a high heat smoke then grill, I went with 2 cookers. Temps at the top vent were in the 400-450f range. I used Pecan chunks for flavour and went about 50 minutes offset before finishing over and just off of the coals:
Bone poppin' good: