Because of its depth of flavor, dark-meat chicken clearly wins out over easy-to-dry-out white meat. It also has more intramuscular fat and more collagen. The result is juicier, more mouthwatering meat. But one of the problems that often confronts the chicken griller is that by the time the dark meat is cooked through, the outside is incinerated. Quick-clinching, however, sets the crust and begins the rapid transfer of heat into the meat, and then the superheated steam from the plank finishes the job. Don’t misunderstand me—I have nothing against white meat, as in a perfectly roasted chicken—but in the world of barbecue, dark meat is my favorite!
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