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Brine: Brined 6 hours in frig Finish sauce: Whisk this up and mop 1/2 hour before finish and once when you take chickens off. When I first put the chickens on I also put a coat of olive oil on then and lightly sprinkled with Alpine Touch and cracked black pepper. Smoke with whole apples and cut up onion on your fire or grill. Enjoy Posted to bbq-digest by DonHavranek
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