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You can prob wrap them in some bacon that would help keep them moist. Whenever i do halved or whole chicken the only part that ever get dry is the breast and it only sometimes and that being a tad dry doesnt bother me because i like to pick the meat from everywhere else on the bird anyways!
Both pork butt and brisket to me seem to be a bit unpredictable time wise. I just had a 4lb butt go 10hrs at 250° and still didnt get threw the stall. Anymore i smoke to the stall then foil it to me is just a little more predictable. As of putting them on at the same time i def would start both...
The chicken was prepacked with a rub already on it. All it said on the packing was bbq rub. The rub wasent very heavy more like a lite dusting and to my surprise it was actually pretty good not very salty at all and just a tiny bit of heat
I normally pickle 90% of my jalepenos but i was saw that everyone on here makes these abts. Now i know why they make them!!! And we do alot of chicken around my house my kids refuse to eat red meat (2 girls ages 3&5). My wife and i love to use whatever smoked chicken we have left over and make...
Well there it is my sat. Dinner. The abts were out of this world i never had them before and did not realize how great they are. They will def ve a once a week thing from now on. For the chicken, my smoker had a mind of its own today and did not want to get up over 250 no matter what i did so at...
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