R
rcbaughn
Guest
So I brined a chicken I spatchcocked in a honey brine for about 20 hours and now I gotta decide what I'm gonna do for a rub, whether it be under or on the skin and whether or not I need to add any oil to the skin to get it crispy. I really don't want to end up with rubbery skin from the mini WSM I am gonna be using.
Planned on hot and fast at 350, hopefully that will provide it enough time to get crispy skin before it's overcooked in the middle. Should I smoke it skin side up for most of the time then skin side down right at the end? I planned on pouring Big Bob Gibson's White sauce on it right toward the end too and letting that melt into the skin, so I may not even need a rub of any kind.
Planned on hot and fast at 350, hopefully that will provide it enough time to get crispy skin before it's overcooked in the middle. Should I smoke it skin side up for most of the time then skin side down right at the end? I planned on pouring Big Bob Gibson's White sauce on it right toward the end too and letting that melt into the skin, so I may not even need a rub of any kind.