Ok…
Here’s the plan:
WSK at 300F with pecan wood (indirect using WCBs).
Rub: SPGG - Salt, pepper, garlic, ginger - may add onion??
Cook 2 1/2 hours with ACV spritz every 45 minutes till toothpick tender. Will not be wrapping.
Final sauce - Korean wing sauce glaze (from Rasamalaysia.com). Will...