Still smokin'

So I'm still playing around on the smoker, really trying to nail down the bite through chicken skin (which can be a challenge). Nothing to fancy here just some Bone Sucking rub, and some Sweat Baby Ray's at the end. Mama made a nice caprese style tortellini side and a loaded salad.
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That looks so good. I'm sure was delicious as well.

So did you get the bite-thru right? I know that’s a must do for competition cooking.

Good looking eats

bite thru chicken skin ? lost me , is that thing ?

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Originally Posted by Ketchn

bite thru chicken skin ? lost me , is that thing ?

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yes it is, when trying to do low and slow chicken skin can be rubbery, high temps cure that but that kinda goes against using the smoker.

Awesome looking eats there!

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Originally Posted by wc870

yes it is, when trying to do low and slow chicken skin can be rubbery, high temps cure that but that kinda goes against using the smoker.

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we often boil our chicken first in a broth of garlic , onion and poultry seasoning to about done ....
then we go outside and drop it on a live pecan fire and crispy the skin right good while it adds that there omg pecan smoke flavor
rubbery chicken skin is not good for sure