Originally Posted by John Bowen
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.
John, I just wanted to say thank you so much for posting about the baking powder. I made the chicken cupcakes tonight, and mixed baking powder into the rub. Those were THE best chicken thighs I have ever had in my life. They actually crunched when I bit into them. I'll be doing these again very soon!
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
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