Recent content by tds8268

Fired up the 700 today to smoke some boneless skinless chicken thighs. Smoked at 225 for 3 hrs until IT was 170. Let them rest for 20 minutes before eating. Inside of the meat was great but the outside had a thin layer that was tough, almost like eating an apple. I did salt (koser) and pepper...

Will give that a try, thank you! I should have been clearer about the issue. It wasn't really the bark being dry, I realize that is normal with the sugar, but the top 1/2 of meat was kinda dry. The deeper meat around the bone was perfect, just a slight tug to them. Maybe I should try and pick...

Finally pulled the trigger on a 700 last month. 5 years of babysitting my WSM 18.5 I wanted something a little less time consuming. Did my first two racks of baby backs today and was pretty happy except the bark got pretty dry, internal was nice. I don't like to foil (always seem mushy to me)...