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Temp was 250 for about 2 and a half hours or so I did not watch the time as much as the internal temp of 165. Then let it rest fror about 20 to 25 minutes.
All that I can say is wow!!!!
It came out fantastic.
I used a little mustard to hold my rub on. (trick a buddy of mine taught me)
For rub I used Grill Mates Montreal Chicken Seasoning
and here it is finished!
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