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Old 10-04-2012, 08:18 AM   #3
Babbling Farker

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Join Date: 07-03-12
Location: Virginia Beach

I do the same thing that Skidder does. I brine, then let dry in the fridge. Then season the chicken (either with rub, herb butter, or whatever you want) then throw it on my OTG at 350ish w/ some wood in the coals as opposed to my Mini WSM.

Comes out great each time.
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Weber Smokey Mountain 18.5"
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Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
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