My approach is dry brine for 4+ hours (just salt), coat with two rubs (Florida seasoned pepper and BBQ 3000, both Penzey’s. Smoke over pecan at 300-350 6 minutes a side. Sear to crisp skin over hot side of grill. Baptize in a sauce made of butter, garlic and hot sauces. Put them back over the warm side of the grill to tack up the sauce.
serve with Blue cheese dressing (I use Ina Garten recipe) and celery.
