Chicken and ABT's off the UDS

[bbqstudent]

Wanted to take some pics on the drum but it started raining while I was saucing. Managed to take one pic inside before I had to try some. The top row is a buffalo sauce, the middle a spicy honey, and the bottom bbq. Underneath the chicken you'll see ABT's. This time around I left a little bit of seed and vein (I think that's what it's called) left for extra kick, used pepper jack cheese, chedar smokies, and lightly covered with a rub. My favorite so far.

I think I've decided that I prefer a thin slice of bacon over a thick one on the ABT's.

I brined these thighs and while they're tender and juicy the skin was not edible imo. I think I need to flip them next time around half way through or so. Do others do this or just crisp at the end of the cook? Or just cook at higher temp? I cooked these around 285 for a little under 2 hours.


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GF223
UDS
2 Weber 22.5" Kettles
8 burner gasser

[k.a.m.]

bbqstudent, those are some tasty looking thighs and ABT'ts you did up there. The skin has a real nice color and the ABT's look just right. Nicely done
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Always remember slow and steady wins the race.

Hybrid Cooker

[bbqstudent]

Don't get me wrong we thought it was good but the skin wasn't crispy the way it is when you grill it or when I do beer can chicken on the webers. The pictures are of the underside of the thighs, I should have taken a pic of the skin side to illustrate what I was talking about. I'm gonna try flipping them cause that seems easier than searing the skin on a weber at the end to crisp it up. I think the rain may have had something to do with it as well.
_________________
GF223
UDS
2 Weber 22.5" Kettles
8 burner gasser

[Big Ron]

Thighs are my favorite then wings. BBQ chicken in general I almost never get tired of. Nice looking thighs and ABT's. I also prefer the thin bacon and I sprinkle a little rub before I roll it up.
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