Four dozen smoked with pecan for 2 hours at 200F (high as I could get it with the wind today.)
Rubbed with green chili powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, mustard powder, oregano, and thyme. What we want to eat today will get crisped up on the grill for serving. The rest will get cooled down and vacuum packed for later.
