Brined & Smoked Wings

[SMOKE FREAK]

OK...OK...Buttermilk makes everything better...

[Fishawn]

Inject with Tiger Sauce, then Mad Hunky GPR

[HoustonRaven]

Quick question ....

I have a butt in the smoker. Its at 225 and has about 5 more hours to go. Can I throw the wings in with the butt? If so, how long do you estimate the wings will take to get to 165?

[SMOKE FREAK]

I wouldnt think the wings will take more than 1.5 hours...2 at the most...

But I always grill wings rather than smoke...Less than an hour for me...

[Richtee]

you’ll likely wanna toss them in a 350+ oven for a biot when done... You prolly won’t like the skin without the high temp finish.

[HoustonRaven]

you’ll likely wanna toss them in a 350+ oven for a biot when done... You prolly won’t like the skin without the high temp finish.

I was going to stick them under the broiler when they are done to crisp up the skin. I am mopping them with BBQ sauce along the way too.

BTW, I goofed on your brine and forgot to buy wine. I used a cup of Jack Daniels in the place of the wine and I think it turned out well.

[Richtee]

BTW, I goofed on your brine and forgot to buy wine. I used a cup of Jack Daniels in the place of the wine and I think it turned out well.

Huh... interesting. I’m not a Jack fan, but like my bourbon. One sauce I do make (don’t sell tho..too much hassle) is an apple/bourbon sauce. That..I enjoy alot

If I ever remember to write it down in a reasonable recipe, I will post it.

Glad the basic brine helped ya out!