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  #31  
Old 06-01-2020, 06:22 AM
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Good idea BMJ. I may start doing reverse sear with the gas grill and do my cooking on the rectec for steaks.

Brisket next weekend.
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Old 06-01-2020, 02:01 PM
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When you guys smoke chicken or any kind of poultry, do you take off the skin, or do you cook with it on?

I'm mainly speaking in terms of chicken here....whole chickens, legs, drumsticks, quartlets, etc. These are the most common ones to throw on for cooking during a rush or a BBQ.

How do you cook it for the skin to not come out rubbery? (Outside of letting them dry overnight in the fridge or for a few hours prior)
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Old 06-02-2020, 06:24 AM
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Brine your chicken, it helps pull moisture out of the skin. I always leave it on because it helps the meat stay moist.

When the bird is almost done, flip it skin down and open the airflow for higher temps for 15-30 minutes. Also use a thin mopping sauce instead of BBQ sauce which will keep skin moist.
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Old 06-02-2020, 08:56 AM
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Like JG said: brine your bird and leave the skin alone; my two birds the kids were crispy and good as hell.
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