jrbBBQ
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- Joined
- Mar 1, 2011
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- Mcleansb...
Alright, I've been having difficulty with with bite-through skin using the pickled pig method. I think that some of it has to do with the quality of chicken I'm using. I messed up my chicken last weekend, pulled the skin off at the last minute, sauced it (crappy sauce) and threw it in the box and got 23 out of 40. I did overcook a little while i was trying to get the sauce to set up on the thighs. So here's the question... Take a well-trimmed thigh, marinate, rub, put skin on(for fat), smoke it, remove fat, re-rub, and glaze, pull off and box. Would this work, has anyone cooked skinless? and how have you done?