Needed something to hold me over until my rack of beef ribs is done, so I put some drumsticks in the vertical side of the offset. Was able to maintain a good 260 degrees (for 2 hours) with the main chamber running about 285 (closed off the vertical to get the main up to 300 to finish the beef ribs). Mayo binder and a liberal coat of my poultry rub to start. Sauced
them with about 1/2 hours to go. Sauce is SBR, butter, Texas Pete hot sauce, steak sauce and Worcestershire sauce. Classic "little bit of sweet and heat." This is about as close as I get to cooking KCBS style chicken. The skin bit through perfectly.
