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re: Smoked leg quarters - brined
Posted on 1/14/19 at 12:43 pm to rmc
Posted on 1/14/19 at 12:43 pm to rmc
quote:
He said the skin was a little chewy lol.
That's what I was coming in here to ask about. I've had all kinds of trouble with the skin. My next and possibly last attempt (if it doesn't work because I'm over the skin thing) is to dry brine before throwing them on, and then finish them at a much higher temp to try to crisp the skin up.
1
Posted on 1/14/19 at 12:45 pm to Chucktown_Badger
Dry brine at least 24 hours in advance uncovered in the fridge.
Makes a world of difference.
Makes a world of difference.
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