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Bite Thru Skin, Finally

Today, I finally achieved bite thru skin on my chicken. Yesterday, I cut up 2 fryers from my local Schnucks.  I brined them overnight. This morning I patted them dry and dusted them with corn starch.  I left them uncovered in the refrigerator until this afternoon, when I applied DP Raging River Rub.  I used Peach Wood and Cherry Wood with Nature Glo lump.  I went indirect at 400 degrees for about 50 minutes.  I took the wings off earlier, then the drummies, and then the thighs, after each hit 165 degrees.  The breasts were in the middle, and the thickest, so they came off last.  I then dipped them in some Big Bob Gibson white sauce that I made earlier.  They were very tasty and I finally achieved a bite thru skin.

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