B
bo_gator
Guest
My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.
I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.
What do I need to do :?: Other than to start buying skinless chicken thighs :?:
I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.
What do I need to do :?: Other than to start buying skinless chicken thighs :?: