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Unread 12-16-2012, 10:58 AM   #8
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Join Date: 11-15-08
Location: Lake View, New York
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dont waste your time with brine..
.I have cooked hundreds of halves at a time either on my southern pride or open charcoal pit. Use a good source for buying, where they are not frozen...and back up your cook with qtrs...I get 1/2 birds for 99 a pound... leg theigh qtrs for 50 to 60 cents
make a chicken rub that has sugar for the smoker and NO sugar for the pit.
You will have the juiciest chicken ever when you use a good fresh bird....also it is not recomended (from safe serv) to wash chicken
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