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May 24, 2019
CoachSpeak All-American
I’ve found that smoking it at that high a temperature tends to burn the rub...
I smoke them at 220 for about 4 hours and that gets them to a perfect 165 degrees. They will never get as crispy as broiled chickens but if you let them go skin down for half the process is helps. Or you can put them man the grill or under the broiler for a few minutes after they are done smoking but once again that risks burning the rub.
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Aug 25, 2013
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