Yesterday started my winter program to develop method/recipes for 08 comps. Rubbed about a dozen thighs with billybones rub, smoked skin up for 2 hrs at 240. Sauced with 3 types....Jim Beam, Cherry and Rays blackberry wine sauce. One more hr skin down with the sauce.
Did 2 fatties 50/50 beef/pork with all kinds of sauces mixed in and sliced onions on top (no pics). Made a few pickled cherry peppers stuffed with andouille, onion, sharp cheese and topped with bacon.
Last pic is my 2 Guru blowers huffing on the apple wood fire.
Also boiled up NY salt tatters. VERY good.