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Unread 07-27-2013, 11:34 AM   #17
dolomite41
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Join Date: 07-18-13
Location: Las Vegas
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Just finished my shoulders. They are tender as can be. Gonna wrap them and put them in a cooler for a bit.


So I'm doing some chickens next today. Have a party in about 8 hours. Would like to get the chickens finished close to the party. Any suggestions on how to keep the chicken moist so it doesn't dry out. Or should I just time it to when everyone is going to eat? Thoughts?
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