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Unread 02-17-2013, 11:46 AM   #11
On the road to being a farker
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Originally Posted by BayoustateBBQ View Post
What smoke are you using? Chicken will probably take longer at those temps depending in size. Keep in mind you need 190 degree internal temps on the chicken.

Thats the first I've heard that. I go to 160* in the breast or 180* in the thigh. Can you explain the 190* reasoning.
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