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The smoked chicken at Mimsy’s Craft Barbecue, in Crockett, about two hours north of Houston, needed an overhaul. For two years after the 2020 opening of their restaurant, owners Kathy and Wade Elkins heard complaints from a few customers that their marinated and smoked half chicken seemed undercooked or that the skin wasn’t crispy enough. The couple had a hunch that a deep fryer might solve both issues. Proof that their theory was correct lies in the juice that collects on your plate once you break through the new-and-improved chicken’s crackling skin.“It really revitalizes the product,” Wade says of the bird’s hot-oil bath. The preparation begins long before that step. Forty-eight hours before the poultry goes into the smoker, the cooks submerge it in a…
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