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Saturdays chicken.

Old SaltOld Salt Posts: 357
edited 9:50AM in EggHead Forum
Cooked this on my Ancient One last evening. 350* for 2 hours. Pulled at 180*.



  • SnuffySnuffy Posts: 26
    Nice, what did you have to do to get the bark that color???
  • Old SaltOld Salt Posts: 357
    Nothing special. Just seasoning salt, Mrs. Dash, garlic powder and Texas BBQ rub. The rub was just sprinkled on like salt.
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