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Re: Chicken


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Posted by Jackitup on June 10, 2012 at 18:29:59:

In Reply to: Chicken posted by Bruce on June 10, 2012 at 10:52:54:

Rubs are a matter of taste, go with what you like, S&P is always a good place to start. Chicken is in for only a couple hours so just make sure the smoke isn't rolling TOO heavy. Temp, I go with 300+ even 350 for best results on my pit. Finish with a thin glaze right at the end if at all. I prefer sauces on the side.
Jon


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