Cooked to an internal temperature of 160° in the Weber Smokey Mountain (WSM), using Hickory for smoke.
During the last 30 minutes, they were coated with a glaze made up of: 1 cup Red Currant Jelly + 1/4 cup orange juice + zest (shredded) rind of 1 lemon. Bring to low boil and stir. Easy to do and very good!
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