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Unread 09-29-2013, 11:20 AM   #11
nucornhusker
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Join Date: 08-29-11
Location: Lincoln, NE
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Cut out the back bone, remove the sternum, cook hot (350* or so) and I like to brush the skin with oil once the rub has set. The oil adds a great color and helps crisp the skin.

I've cooked chicken with all of the woods you listed and you can't go wrong with any of them. I'd give hickory or peach a shot for the first one.

Take pictures.
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