Brine it! No question. The good brine will get into the meat, in turn pushing out the water originally in the bird.
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Brinkmann Southfork. Grill Dome.
Ooni Karu. VacMaster 220.
Thermoworks Smoke and its infuriating Gateway.
And a 22" Weber with GrillGrates and a Vortex.
KCBS member ... primarily so I can get into Restaurant Depot.
Purple and pink Thermapens. The slow ones, as I'm not competitive.
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