Keller Steeler
Full Fledged Farker
- Joined
- Oct 12, 2007
- Location
- Keller, TX
Ok - so I have been getting the chit kicked out of me in chicken since I moved to Texas and after a year (thanks to me being hard headed) decided to change everything. Slow cook to fast, changed the brine and the glaze.
I am thrilled with everything, except the last ten minutes the skin on my chicken legs broke - 2 of 4 legs. I kicked up the temp at the end - was this my mistake????? Everything looked great until I pulled the lid as I was finishing. Should I not have kicked it up at then end???
The temp did not rise that fast.
BTW - since I do not have an ECB or a kettle I was using a WSM. I kept her over 375 the whole cook and left the door off the last ten to really get her hot.
Here are pics from 30 mins after being pulled - I was busy eating so I did not take any pics right after the chicken was pulled...
Without flash
With Flash
Why did the skin break so bad at the end?????
Spice's bar has been open for a few hours so I have to show off a pic of my twins...
I am thrilled with everything, except the last ten minutes the skin on my chicken legs broke - 2 of 4 legs. I kicked up the temp at the end - was this my mistake????? Everything looked great until I pulled the lid as I was finishing. Should I not have kicked it up at then end???
The temp did not rise that fast.
BTW - since I do not have an ECB or a kettle I was using a WSM. I kept her over 375 the whole cook and left the door off the last ten to really get her hot.
Here are pics from 30 mins after being pulled - I was busy eating so I did not take any pics right after the chicken was pulled...
Without flash
With Flash
Why did the skin break so bad at the end?????
Spice's bar has been open for a few hours so I have to show off a pic of my twins...