Thanks to all the posts here my first attempt at thighs was a HUGE success. Although done in the kettle I used a piece of cherry and they were delicious.
I did a split batch half marinated in italian dressing overnight and the other with Doug's Old Bay brine.
With the Old Bay I dusted the thighs the night before and then marinated them for two hours before going on. Took all out and put them on a rack in the fridge for a half hour, another sprinkle of Old Bay then onto the kettle via indirect. Left them on for an hour (till they were around 150-160) then into a bath of half kc masterpiece and half apple juice...by the way this is now my official best sauce. Left them for another hour and finished over direct.
They were so good my wife actually closed her eyes and put her head back after the first bite. And I thought my pork butt was good.
Special thanks to everyone here for their help...especially Chris. Were all lucky to have you. Cheers.
I did a split batch half marinated in italian dressing overnight and the other with Doug's Old Bay brine.
With the Old Bay I dusted the thighs the night before and then marinated them for two hours before going on. Took all out and put them on a rack in the fridge for a half hour, another sprinkle of Old Bay then onto the kettle via indirect. Left them on for an hour (till they were around 150-160) then into a bath of half kc masterpiece and half apple juice...by the way this is now my official best sauce. Left them for another hour and finished over direct.
They were so good my wife actually closed her eyes and put her head back after the first bite. And I thought my pork butt was good.
Special thanks to everyone here for their help...especially Chris. Were all lucky to have you. Cheers.