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Chicken Breast Thies and Drum Sticks

post #1 of 3
Thread Starter 

I have made my special rub I plan on cooking them for around ninety min.at 250 temp do you recommend that it is done when it is  165 inside the breast I don't want it dried out looking for any suggestions Thank You 

post #2 of 3

Chicken can get done pretty quickly. I usually do more around 220º so it gets to stay in the smoker longer and draw in some more smoke flavor. Truthfully my wife wants her chicken done so legs quarters I do stay on till almost 170º, then they go to hot grill to crisp up. Usually end up around 180º to 185º IT when done. Many brine. I don't bother and have never had dry chicken.

 

 

 

 

Nice and juicy.

post #3 of 3

Nice looking cook. Good job.

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