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Posted: 9/26/2023 7:50:50 PM EDT
Whats ya'lls prefered method when not doing it direct?
For example, I smoked some thighs at around 270 upto 185F, Even did a little direct stent before i glazed them to try and get the skin more tender and nope.. I did see moe cason uses a blade/needle tenderizer.. I might try that next time. The skin tasted like candy, but it just was not bite throughable.  Attached File Attached File Attached File Attached File |
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Posted: 9/26/2023 8:23:58 PM EDT
[Last Edit: qcka]
[#1]
Add baking powder to your dry brine and let sit over night in the fridge
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VA, USA
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Posted: 9/30/2023 7:12:35 AM EDT
[#2]
Parkay Squeeze margarine is what you seek. Works perfectly for creating bite through skin.
Parkay Squeeze Margarine 2-pack |
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Posted: 9/30/2023 8:38:53 AM EDT
[#3]
Quote HistoryOriginally Posted By Shooter7: Parkay Squeeze margarine is what you seek. Works perfectly for creating bite through skin. Parkay Squeeze Margarine 2-pack So instead of spray oil the skin use the Parkay and then add seasoning/rub to the outside? Do you still brine? I usually do killer hogs liquid brine for 12 hours for a full schicken |
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TX, USA
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Posted: 10/1/2023 8:49:34 AM EDT
[#4]
Get a vortex for that Weber.
I no longer struggle with chicken pieces. |
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MO, USA
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Posted: 10/1/2023 8:52:23 AM EDT
[#5]
Quote HistoryOriginally Posted By qcka: Add baking powder to your dry brine and let sit over night in the fridge I have never heard this trick before. Do you reduce the salt you put in your brine when you do this? |
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Posted: 10/1/2023 2:54:44 PM EDT
[#6]
Quote HistoryOriginally Posted By leadnbrass: Get a vortex for that Weber. I no longer struggle with chicken pieces. Yeah.. i see everyone using them in the weber groups.. does it make a difference at lower heats? I know it creates a convection type airflow but does it do better at lower smoking temps for the skin to render the fat out/tenderize it. |
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Posted: 10/1/2023 5:44:13 PM EDT
[Last Edit: cjk]
[#7]
Quote HistoryOriginally Posted By qcka: Add baking powder to your dry brine and let sit over night in the fridge Ive added baking powder to my spice rub and it does help crisp up the skin. Eta. I also smoke hotter to get crispy skin. |
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CO, USA
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Posted: 10/2/2023 7:32:55 AM EDT
[#8]
I've heard good thing about the jaccard (needle tenderizer) being used to get bit through skin. In theory it allows the fat under the skin to melt out and kinda fry it up a bit.
I've been meaning to give the stuff in this video a try, but I've been so focused on the other big three meats that I've never really messed with chicken:  Competition Chicken | Montana Outlaw BBQ |
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