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Chicken
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fidel_astorga Offline
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Post: #1
Chicken
I have a hard time smoking chicken. Any tips on how not to have bubble gum like skin, where is it like rubber?

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06-26-2012 10:11 AM
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SoEzzy Offline
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Post: #2
RE: Chicken
Cook it hotter.

I like to be above 275° and don't mind it cooking at up to 325°.

You can also marinade in an oil based marinade, Kraft Zesty Italian dressing, (or the like), then cook it hot.

This makes it harder to cook chicken and another meat on the same pit.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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06-26-2012 10:25 AM
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Larry Jacobs Offline
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Post: #3
RE: Chicken
Apparently the so called "Best Pitmasters in the Nation" that were on Pitmaster TV this past Sunday have the same problem.

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06-26-2012 12:50 PM
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BarkingPig Online
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Post: #4
RE: Chicken
After I smoke mine I just throw them on top of some hot coals for a couple of minutes to make the skin crispy.

Dis bbq so good, it'll make ya slap yo mama in the mouth!
06-26-2012 06:11 PM
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Pigout Offline
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Post: #5
RE: Chicken
I marinate them overnight then smoke them at a higher temp 300-350 may even crank it up a little higher the last 30 minutes, but watch not to dry them out! Big Grin

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06-26-2012 08:37 PM
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glenntm Offline
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Post: #6
RE: Chicken
We cook ours in a pan for 30 minutes at 275, and then on the rack for 30 minutes at about 350. I'm not sure there is anything such crispy skin when its sauced, but high temps will help with bite through. It works for our team...
06-26-2012 11:51 PM
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fidel_astorga Offline
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Post: #7
RE: Chicken
Thanks Guys, I will try these tips out

CHICKEN BUTT BBQ UTAH
Lucy Lang 60" DLX Long Neck 40" Char Grill
KCBS Certified Judge
KCBS Certified Table Captain
UTAH BBQ Org Certified Judge
fidel@utahbbq.org
"Powered by Maxwell" Angel
06-27-2012 01:25 PM
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