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The Water Cooler
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Pit Boss Smokers
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<blockquote data-quote="rawhide" data-source="post: 3466007" data-attributes="member: 3448"><p>No. Skin always on when slow cooking. Cover with olive oil and rub of choice, or melted butter & garlic powder applied frequently, or either of these with onion & limes in the cavity sitting on a can of citrus juice of your joice. Spritz with apple cider vinegar frequently. </p><p></p><p>Chicken is great because it hard to scew up as long as you don't dry it out.</p><p></p><p>My BBQ expert friend says to spatchcock the chicken and dry brine it in the frig overnight with kosher salt before smoking. Haven't tried it yet but will soon.</p></blockquote><p></p>
[QUOTE="rawhide, post: 3466007, member: 3448"] No. Skin always on when slow cooking. Cover with olive oil and rub of choice, or melted butter & garlic powder applied frequently, or either of these with onion & limes in the cavity sitting on a can of citrus juice of your joice. Spritz with apple cider vinegar frequently. Chicken is great because it hard to scew up as long as you don't dry it out. My BBQ expert friend says to spatchcock the chicken and dry brine it in the frig overnight with kosher salt before smoking. Haven't tried it yet but will soon. [/QUOTE]
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