I didn't take a pic of the cook and only have a quick pic of the last 2 wings left, because I texted it to my buddy to show him. These came out fantastic, everyone ate them so fast it was kind-of unexpected. I used an offset (no SNS) by just placing a rolled up piece of foil to keep the charcoal to one side, a foil drip pan under the wings with some water in it and laid out the wings for LnS. Rub was a basic BBQ rub, nothing special.
Once I got my 22 to about 225 to 250 degrees stable, I placed the wings with space on the offset side. Here's some points for the rest:
- Light coat of olive oil then liberal use of rub to coat all sides, let sit for 30 min while getting temp set.
- After about 1.5 hours, did a light baste with melted butter
- After about 2.5 hours, did a 2nd light baste with melted butter
- At 3.5 hours, did a baste with bourbon bbq sauce
- 15 min later, did a 2nd baste with bourbon bbq sauce and plated the wings just under 4 hours.
Hopefully the pic worked, the 2 wings in the pic are how they all looked. The split breast was done on a different set up. Same rub/sauce though.