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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-23-2013, 12:28 PM   #16
plakers
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One more thing , Im sure you've seen this but it bears repeating.
Once the butts are done and long before you want to pull them, let them rest.
If they get done early, rest in a cooler for as long as needed, they'll stay LilCeasars(hot and ready)
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Old 07-27-2013, 11:34 AM   #17
dolomite41
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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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Old 07-27-2013, 11:43 AM   #18
bbqgeekess
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I was going to cut mine up into smaller pieces--having the same idea that it would cook faster and have more bark--but several people here convinced me to just smoke it whole, bone in. The bone wiggle / pull out test is foolproof. And I was also told that it would be a bit more juicy if cooked whole--less chance to dry out.
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Old 07-27-2013, 12:08 PM   #19
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Those look great. Looks like cutting into smaller pieces was the way to go.
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Old 07-27-2013, 12:10 PM   #20
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I love to fry those pickle strips and then put them on my sandwich......GOOD STUFF!
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Old 07-27-2013, 08:17 PM   #21
dolomite41
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Chickens came out nice.
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