Remove the bone from thighs, salt (or rub if rub has salt) on wirerack in fridge overnight, start coals with chimney and then put into a vortex, get vortex hot, drop a chunk of cherry (I used cherry) or pecan wood inside and cook for 45-60 mins til it reads in the 175-180 range. Glazed with blues hog championship blend sauce for last few minutes till it tacked up.
My rub is Memphis dust with some extra cumin and chipotle pepper.
TTBATAS
Looks so good!!
Safe-Test-2101
So with the Vortex you just cook indirect like in the picture the whole time?
rxpharmd
While delicious-looking, what exactly makes them competition style?
5 Comments
You can’t just post this without a recipe!
Remove the bone from thighs, salt (or rub if rub has salt) on wirerack in fridge overnight, start coals with chimney and then put into a vortex, get vortex hot, drop a chunk of cherry (I used cherry) or pecan wood inside and cook for 45-60 mins til it reads in the 175-180 range. Glazed with blues hog championship blend sauce for last few minutes till it tacked up.
My rub is Memphis dust with some extra cumin and chipotle pepper.
Looks so good!!
So with the Vortex you just cook indirect like in the picture the whole time?
While delicious-looking, what exactly makes them competition style?