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.
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
Originally Posted By leadnbrass: Get a vortex for that Weber.
I no longer struggle with chicken pieces.
View Quote
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.
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: