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In Reply to: Chicken skin posted by Dragline on August 08, 2011 at 16:07:25:
Generally, low temp cooking (as most smoking is) can "rubberize" chicken skin. The three ways I know of to get around this are skraping (sic for the filter) (making it very, very thin), buttering (which when properly done can make it bite-thru), and crisping (doing the last few minutes of the cook on high heat, generally on a grill.
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