Competion Chicken Question

[cucklebur]

I have a problem getting the skin to crisp so its not rubbery. Any advise would be much appreciated.

 

[Jason TQ]

I'm not sure a lot of people try to get it crisp. It is more of a tender and bite through skin. We did a comp over the weekend and had our best chicken finish yet and tried a new recipe where we scraped the backs of the skin and that helps. But lots of guys don't scrape and do great as well.

 

[NorthwestBBQ]

Scrape and hot tub them.

 

[The Cosmic Pig]

Scrape and hot tub them.

Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that?

 

[rookiedad]

Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that?

it is kind of like poaching them to change the consistancy of the skin before smoking. i think the pickled pig at bbqbug.com has a tutorial. many poach in a tinfoil pan but i use a mini pound cake pan to get a uniform thigh shaped look.

 

[JD McGee]

Cook them hotter...300-325 degrees. :thumb:

 

[NRA4Life]

Hotter temps and rubbing the skin with olive oil will crisp it up for you.

 

[Smokin Mike]

use this to make skin bite thru.

 

[glenntm]

It's all about the temperature. No need to scrape if you get the heat up over 375.