so here's roughly how we been doin it. marinate overnight, inject, lift skin season, reapply skin, season, smoker, crisp em over coals, glaze, smoker for a few more minutes. the flavor is there, its just that bite that we're missing. any tricks on the skin crispy but when you bite not ripping the whole skin off>?
I heard mayo or baconaiise under the skin is good. what about glue?
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