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Thanks fishlessman!
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SSN686
Posts: 3,504
Morning All:
Saw your post about low and slow on some chicken wings. Since the much better half is away this weekend (and she doesn't care for wings) I decided to give it a try. Picked up a package of 16 wings from Sweetbay this afternoon and put them in a brine for about an hour. Then on to the egg -- like fishlessman says, small amount of lump and as high in the dome as you can, maintained dome temp between 250 to 270.
I did flip them to skin side down after an hour and then back to skin side up after another 45 minutes. Also at the 90 minute point I put a couple of ears of corn on guessing it would take about 45 minutes to roast them at the 250 dome temp.
Here is a closeup of the wings at the same 90 minute point.
After a total of about 2 hours, 15 minutes everything came off. I did check some of them with the Thermapen and all were at least 195 internal with a high of 203, but still so moist.
And a closeup...
The great part about eating them is that I used 4 different rubs and didn't pay attention to which were which after I put them on so that I got a different taste with each one I ate. The meat was very moist and the skin crisp -- thanks again fishlessman!!! :silly:
Definitely recommend trying this method!
Saw your post about low and slow on some chicken wings. Since the much better half is away this weekend (and she doesn't care for wings) I decided to give it a try. Picked up a package of 16 wings from Sweetbay this afternoon and put them in a brine for about an hour. Then on to the egg -- like fishlessman says, small amount of lump and as high in the dome as you can, maintained dome temp between 250 to 270.
I did flip them to skin side down after an hour and then back to skin side up after another 45 minutes. Also at the 90 minute point I put a couple of ears of corn on guessing it would take about 45 minutes to roast them at the 250 dome temp.
Here is a closeup of the wings at the same 90 minute point.
After a total of about 2 hours, 15 minutes everything came off. I did check some of them with the Thermapen and all were at least 195 internal with a high of 203, but still so moist.
And a closeup...
The great part about eating them is that I used 4 different rubs and didn't pay attention to which were which after I put them on so that I got a different taste with each one I ate. The meat was very moist and the skin crisp -- thanks again fishlessman!!! :silly:
Definitely recommend trying this method!
Have a GREAT day!
Jay
Brandon, FL
Comments
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Great pics Jay! -RP
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You're not helping my addiction by posting a new method and great pics. My doctor is gonna kill me, if my cholesterol don't first. :ohmy:
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Those do look nice.
Very good photos Jay. -
Same here. I love wings wife doesn't so I haven't egged any yet. Those look good. I am on the low dose of pravachol so I can double up when I cook those.
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Those look really good! Did you use any wood?
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Morning Austin Smoker:
One chunk of Guava.Have a GREAT day!
Jay
Brandon, FL
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