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Message: <blockquote data-quote="retrieverman" data-source="post: 4211723" data-attributes="member: 24452"><p>I sprinkle them with either Head Country seasoning or a little Tony Chacheries, smoke for an hour and a half at 300* and spritz with a soy sauce/worchestershire mixture about every 30 minutes.  At the 1.5 hour mark, I put them in a covered foil pan with 3 pats of butter and a dash of the soy/worchester mix in the bottom and cook them off for 30 more minutes.  I’ve done them this way dozens of times, and when you grab a leg bone, it should slide out clean which is just the way I like them…fall off the bone tender. <img src="/images/smilies/thumb.gif"  class="smilie" loading="lazy" alt=":thumb:" title="Thumb    :thumb:" data-shortname=":thumb:" /></p></blockquote><p></p>