smoked me some chicken today using jeffs rub
- Thread starter dannylang
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i hardly ever brine chicken, i just inject it with tony chacheres creole butter sauce, then i put jeff texas rub on it. smoked @ 225 degrees until internal temp reached 165, about 3-3 1/2 hours. great tasting, i believe you could put jeffs rub on a piece of cardboard and it would be good, THANKS JEFF.
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