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Here are some birds I smoked with mesquite at 210-250 for 4 1/2 hours today. Skin was a bit rubbery but the meat was delicious. Grilled some asparugus with garlic for tonights side.
Man that looks good....as far as rubbery skin, I finish with chicken on the grill pretty hot for about 10 mins, turning every couple of minute. Crisps it up nicely without affecting flavor/moisture. Also, you can top rack the asparagus at the same time. Mmmmmm, grilled asparagus......
The mesquite tasted great on the chicken but I think I will give it one less dose next time... Thats why I have this screen name, I have a lot to learn