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Best technique for chicken?

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Posted by woodburner on July 04, 2015 at 16:32:03:

I do lots of brisket, shoulder and sausage, but very little chicken. Trying to decide which gets better results for skin-on pieces: Rub, smoke, and baste with sauce near the end, or marinate in sauce (maybe 6 hrs), then smoke and baste. Or something else. TIA

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