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Thighs
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Indirect at 375-400* skin side up on a raised grid. Before cooking pull the skin back from the meat, then law it back over. This will help the fat under the skin render a bit better.
Take them to 190 internal and the skin should be nice and crsipy. I sometimes dust them with a little flour and corn starch before cooking too.
I am doing "The Chicken" again tonight...hopefully it will turn out as good as this:
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