Quote Originally Posted by NiteBite6855 View Post
For the guys that grill them, do you do it over direct or indirect heat? And approximately what temp? Thanks
Timely question- I'm making up a couple batches this weekend. The one recipe I looked at said 350 degrees for 20-25 minutes- turning over every 4 minutes or so. Doesn't say direct or indirect. The smoker method I'm also going to try in 250 degrees for 2 hours. I haven't decided on the sauce/glaze yet- but Byron Mixon's book has a recipe I might try out and/or modify.