Chicken skin

[dadsr4]

Remove the skin and filet the excess fat from the underside of the skin. It very tidious and can be difficult not to tear but the skin will be easier to bite through. Do your best to place the skin back on. Smoke at 300+ and sauce the last 10 minutes.

Again, I don't try for bite through skin, BUT, I mostly get it while pulling the skin back, applying the rub I chose, and pulling the skin back on. The ONLY variable I'm aware of is whether I use my 1993 kettle, which runs hotter, with crisper skin, or the 1979, which runs cooler.

 

[Mike Broughton]

Thanks