this post was submitted on 27 Mar 2024
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[–] [email protected] 3 points 7 months ago

dry brine and a little baking soda

smoker nerd checking in - this is the way, the light and the truth. I can get wings with skin so crisp it shatters when you hit it with a fork with some baking soda in the rub, on smoke at 225 for a bit and then finished on a ripping hot grill or in a 500f oven