Winter is in the air but wings and outside round are on sale. So I am taking full advantage.
I sliced of all the fat from the meat then rubbed with a combo of salt, pepper, chili powders, sriracha powder, maple sugar, Montreal Steak Spice, garlic and onion powders. Here it is after a night in the fridge:
Loaded up...I am using a elevated grate on the Blue.
@LightningBoldtz was kind enough to give it to me.
Lid temps on the Kettles is in the 195f-210f range, making the grate temps about 40f or so less. I am running a combo of lump and briquettes with rum oak barrel and pecan chunks. I am gonna go about 2 hours then transfer to the oven to finish. The wings are in a brine water, salt, molasses and cider vinegar brine.
Edit:
Jerky after a couple hours:
Into the oven at 175f with the door propped open an inch or so using a spoon:
My chicken in the molasses brine:
After removing the wings from the brine I dusted them with a rub supplied by
@SixZeroFour....must say it complimented these wings beauty. I used a Jumbo Joe and a 18 OTG to do the wings. I cooked them offset for about 45 minutes with a vent temp on each at 425-450f. I then moved the wings over the coals to finish. Here they are just before pulling:
The oven was full of jerky so when my wife came home with bread and brie I just tossed it on a Kettle:
The brie turned out amazing actually....the temperature and consistency of the cheese was bang on:
My plate:
The chicken was very tasty - the wife had 3rds.
Jerky is still going in the oven...probably another couple hours to go.