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re: BBQ Q&A - Chicken
Posted on 6/5/18 at 1:47 pm to Crawfish From Arabi
Posted on 6/5/18 at 1:47 pm to Crawfish From Arabi
I love dark meat, but I let the thighs and legs go until 195-200. It really helps get all the meat off the bone, and I don't notice it drying out until above 205.
The only prep I do is pull up the skin and make sure to rub salt over every inch of meat.
The only prep I do is pull up the skin and make sure to rub salt over every inch of meat.
Posted on 6/5/18 at 1:50 pm to leftovergumbo
They can definitely withstand a high IT.
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