[Smoky River BBQ]

Originally Posted by big brother smoke

Read this thread. post 19 particularly: http://www.bbq-brethren.com/forum/sh...t=27663&page=2

I read this thread, and found it to be informative. One question, though...does a white or yellow skin thigh make a difference if the fat is scraped off the inside of the skin before cooking. While on the subject, does anyone else do this??