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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-26-2013, 09:17 PM   #1
coondogbbq
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Default Small chicken cook

Going to do a small local comp. Going to do pulled chicken. I cooked some today for a practice run. Pulled it when it was about 190. I want it to be very tender and juicy but definitely not mushy. What temp would you take it to?
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