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Re: crispy chicken skin (help)

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Posted by rcflats on June 06, 2008 at 18:04:03:

In Reply to: Re: crispy chicken skin (help) posted by matt on June 05, 2008 at 22:19:58:

Cook them hot with smoke the entire time. I imagine our WSM, without water pan, is running over 350 degrees. If you brine the chix that will also cause rubbery skin, but you can air dry that problem. rcflats

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