The Plan:
4 lb.s Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. Onion Flakes
2 Tsp. ground sage
1 Tsp. ground red pepper
1 Tsp. crushed red pepper
2 Tsp. black pepper
2 Tsp. brown sugar
1 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
2 Tsp. Parsley flakes
2 Tsp. Italian seasoning
2 Tsp. Cumin
2 Tsp. Oregeno
1 Tsp. Lemon & Pepper
1 Tsp. Lime Salt
Applied Rub and Great Value Spicy Mustard along with Kraft's Honey Smoke BBQ sauce about 20 minutes ago.
Drip Pan: 12 oz mix of Coor's Extra Gold & Apple Juice
Chips: Mix of Apple and Hickory
Ignition: 6:40 pm
(this was a spur of the moment deal as I was going to just apply rub and cook tomorrow, but the wind died down enough to be perfect for a cook...)
Pulled at 8:10 pm... (should have pulled at 8...)
4 lb.s Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. Onion Flakes
2 Tsp. ground sage
1 Tsp. ground red pepper
1 Tsp. crushed red pepper
2 Tsp. black pepper
2 Tsp. brown sugar
1 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
2 Tsp. Parsley flakes
2 Tsp. Italian seasoning
2 Tsp. Cumin
2 Tsp. Oregeno
1 Tsp. Lemon & Pepper
1 Tsp. Lime Salt
Applied Rub and Great Value Spicy Mustard along with Kraft's Honey Smoke BBQ sauce about 20 minutes ago.
Drip Pan: 12 oz mix of Coor's Extra Gold & Apple Juice
Chips: Mix of Apple and Hickory
Ignition: 6:40 pm
(this was a spur of the moment deal as I was going to just apply rub and cook tomorrow, but the wind died down enough to be perfect for a cook...)
Pulled at 8:10 pm... (should have pulled at 8...)
Last edited: