I had a great question today:
my problem is chicken I do it just like everyone else in a pan with parkay and broth skin side down. Brine in kosmos chicken soak. Bub-ba-q sauce. Then box. I literally take it off the smoker straight too box. Would I have a better chance with legs? Or do u have any suggestions u can give ? Thanks man. Keep smokin
Here is what I do for KCBS Chicken:
I’ve always turned in thighs. One thing that helped my scored is cranking up the heat. I do chicken at 275-300 until it hits 160, then I glaze. The skin has a better texture at these higher temps. I start them skin up in a pan w/ margarine and then go to the grate skin down for 15-20 min. Then skin up til I hit my target. Finish with your glaze and it will be bite through every time.
The hardest part is properly trimming and scrapping the skin. It takes a while to get it down, but it’s worth the effort.