Steve Gow (Smoke Trails BBQ)'s video: FAST EASY Smoked Chicken Wings on the Masterbuilt Electric Smoker

1 hour chicken wings in the masterbuilt electric smoker. Need to smoke up some delicious wings fast and easy? This is the recipe for you! My BBQ Essentials Buying Guide: Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ): Meater website: https://www.jdoqocy.com/click-100151489-13907073 Get the MEATER on Amazon: https://amzn.to/3e7Dz7E Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq Tongs (click click! I like the silicon ones because they don't mess up the bark as much): https://amzn.to/2HR80Tq Set of Good BBQ Knives: https://amzn.to/34HQoTk Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y https://amzn.to/31WPIaO Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe Butcher paper (also for wrapping): https://amzn.to/2HQUgbl Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x Wood chips (for electric smokers): https://amzn.to/2TBG2xL Pellets (for pellet grills): https://amzn.to/3mAnk6i Instructions: 1. Brine 1 pound of wings for 4 hours and rinse (brine solution of 1 cup kosher salt to 16 cups water) 2. Coat with rub (1 part salt to 1 part pepper - simple and easy!) 3. Smoke at 275 for 1 hour or until the internal temperature reaches 165 degrees (ALWAYS go by temperature - if your wings are not at 165 after an hour, keep smoking!) 4. Remove from smoker, mix up with sauce, serve, enjoy! Sauce: 1. Melt 1 tbsp butter and add 1/2 cup of hot sauce 2. That's it you're done!