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Unread 12-10-2013, 08:32 PM   #14
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Join Date: 10-10-13
Location: Austin, Texas
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If you brine your bird for a bit, you can take the temperatures higher and have a more tender yet juicy bird. I take mine to 185 or 190 in the thigh and can easily remove the leg. The breast doesn't dry out this way but the skin can get tough if cooked at a low temp.
What ya smokin there?
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Thanks from:--->