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My best chicken ever!

Two six pound whole chickens, butterflied and split, then brined with salt and sugar for four hours.  Dried and refrigerated uncovered for1.5 hours.  Royal Oaks lump fire at 350 - 400 degrees direct raised.  Mesquite chips for smoke.  Sweet Baby Rays sauce in the last 20 minutes. Cooked about 1.75 hours.  Best damn chicken I've ever cooked, and probably the best I've ever had.  Smoke and sauce perfectly in balance.  Amazingly moist, great texture, good chicken taste.
no, not -that- one!


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