Looking for some advice. Plan on doing some thighs and drumsticks tomorrow. Just dusted and rubbed them with some Bone Suckin' Sauce rub and put in the fridge uncovered. Plan on doing them indirect on a 2" raised grid at about 350-400 with a little bit of cherry smoke.
I pulled the skin back to season and then replaced on both parts and then scored the skin on the thighs. Any advice on how to make sure the skin gets crisp? Plan to cook the thighs to 185-195 internal temp. Should I put the drums and thighs on at the same time or start the thighs 10-15 before the drumsticks?
Any suggestions or guidance would be appreciated!