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Message
re: Crispy chicken skin with smoker
Posted on 2/1/18 at 7:03 pm to Cap Crunch
Posted on 2/1/18 at 7:03 pm to Cap Crunch
quote:
How much brine do you use on the chicken? Do you rinse it off before adding the rub? Since it is already coated in salt should I skip the salt in my rub?
Personally I just eye ball the dry brine, like I’m salting a piece of meat to eat, and I do not add salt to my rub.
I’ll be brining some drumettes tomorrow to smoke Sunday for the big game
1
Posted on 2/2/18 at 9:30 am to GynoSandberg
Appreciate the advice guys
Posted on 2/2/18 at 12:14 pm to GeauxTigers0107
quote:
It will be bite-through tender and you almost won't be able to tell you're biting through skin.
Take a look...zoom in too
That chicken looks freakin amazing, like it's out of some damn commercial or something.
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