Crispy skin on BBQ chicken can be a tricky thing. The slow roasted fat-rendering is just not something our fast paced world takes care to do. Plus if you’re attempting to slowly smoke poultry a lot of times you can end up with a rubbery skin. Some competition guys will remove, chill and shave the skins for chicken thighs… that’s a lot of work. Here’s a different method. I think it retains more fatty flavor too.
It’s a trick to control the barbecue chicken. It’s easy but takes a bit of time. Four hours prep time to be exact.
Have you tried scraping the chicken skin a la Competition Style? Might shorten the prep time a little.
I salivated just reading that; Brilliant answer to one of my ‘how the heck’ questions.
Ellen Si says
You can actually make wings the same way. Use your sauce (or this hot one) in a slow cooker to get them super tender. Then grill for a minute right before serving (for grill marks)
Thought this recipe looked fantastic! Sadly, I did exactly what the instructions and video stated and this is a MAJOR failure! The chicken skin was soft and a darker color from the smoke, as well as the meat itself was rubbery. Will NOT do again.
Hmmm. i wonder what was different… I probably run a higher temperature that 225 for smoking… but the salt 4 hours in the fridge always seems to work for me…