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Try brining them for a couple of days (with some sage, pepper, paprika, garlic and onion in the brine) then dry 'em in the fridge for another day. Then a low and slow should end up in considerable delectation!!
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields