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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 11-15-2017, 01:53 PM   #16
Got Wood.

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Join Date: 05-30-17
Location: Shippenville, PA

Originally Posted by tom b View Post
13.3 lbs, pellet cooker 335* for 2.25 hrs, 160 breast, 185+ thigh

Did you do anything special to that skin? Looks great, mines always soggy-ish.
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Old 11-15-2017, 02:06 PM   #17
tom b
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Join Date: 10-12-15
Location: Temecula, CA

Originally Posted by ckoss View Post
Did you do anything special to that skin? Looks great, mines always soggy-ish.
1.Naturific Harvest Brine
2.basted with garlic herb butter a couple times
3.pellet cooker magic it does great thing with poultry skin

or maybe I just got lucky
MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA
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