Bossy J's BBQ
Member
I've cooked chicken numerous times on my Mak. The meat always turns out soft,juicy and tender. However, not so much luck with the skin. Hmmmm. My process is to first slap some EVOO with various rubs and some glue (usually Pam). What I'm trying to achieve is soft tender skin that breaks away when I bite into it. So far its tough, dry and gummy. Any advice would be greatly appreciated.
I usually smoke @ 220 for an hour or so then kick the temp up to 275 for the remainder. The last 30 to 45 mins of the cook I slap some sauce on it until it carmalizes. Im up for any suggestions. Thx
I usually smoke @ 220 for an hour or so then kick the temp up to 275 for the remainder. The last 30 to 45 mins of the cook I slap some sauce on it until it carmalizes. Im up for any suggestions. Thx