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Old 04-10-2013, 08:13 PM   #6
Babbling Farker

Join Date: 08-09-12
Location: Spokane Valley, Washington

I haven't really noticed that much difference as far as the skin goes. If i remember right I have read here where some folks will rinse and dry the chicken after brining, and then put it in the refer uncovered for a few hours to get the texture they like.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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