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<blockquote data-quote="sierracharlie338" data-source="post: 2992942" data-attributes="member: 64849"><p>[ATTACH=full]528093[/ATTACH]</p><p>Almost finished product. I'm not gonna lie I was in such a hurry to eat that I forgot the final product picture this go round. But here's what the cook looked like. </p><p></p><p>Smoked with mesquite at 300 degrees and took about 2.5 hours until they were pulled at 160 to rest for about 10 minutes. Birds were dry rubbed with Meat Church Gospel seasoning and were roughly 3-4 pounds each. Basted with butter a little over half way through the cook. </p><p></p><p>These birds came out ridiculously juicy. I had a juice overflow on my cutting board when I was breaking the birds down. This will be a regular staple from now on. So good.</p></blockquote><p></p>
[QUOTE="sierracharlie338, post: 2992942, member: 64849"] [ATTACH type="full"]528093[/ATTACH] Almost finished product. I’m not gonna lie I was in such a hurry to eat that I forgot the final product picture this go round. But here’s what the cook looked like. Smoked with mesquite at 300 degrees and took about 2.5 hours until they were pulled at 160 to rest for about 10 minutes. Birds were dry rubbed with Meat Church Gospel seasoning and were roughly 3-4 pounds each. Basted with butter a little over half way through the cook. These birds came out ridiculously juicy. I had a juice overflow on my cutting board when I was breaking the birds down. This will be a regular staple from now on. So good. [/QUOTE]
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