I've done thighs twice on the WSM so far. Basic brine, rub, and some apple wood. Came out amazing each time. I laid them out flat on the grate and I'm wondering if they could be even better if i rolled the up and pierced em with tootpicks so they stay tight.
Im thinking it would allow the whole thigh to cook more evenly and would allow me to take a better internal temp reading.
Any thoughts??
Im thinking it would allow the whole thigh to cook more evenly and would allow me to take a better internal temp reading.
Any thoughts??