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Old 03-28-2013, 12:19 PM   #10
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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You might want to make a “finishing” rub by mixing your regular rub with some baking powder. When you take the chicken out of the pan sprinkle the fishing rub on when you set the skin on the smoker before you sauce it.
IMHO the idea in comp chicken is to keep the product as moist as possible and that is going to work against you. As stated before – just keep trying different things.
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