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Unread 05-01-2007, 05:52 AM   #1
Capt ron
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Default Help in Breast area...

If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
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