Quick question about poultry skin. I love smoking whole chickens, whole turkey, chicken thighs etc..
I will usually brine whole birds followed by a dry rub then off to the smoker.
I almost always get a near perfect bird out that is moist and juicy with the skin looking tasty and crispy.....but it always comes out soft and spongy!
With all of the rub flavor and the beautiful color I would love to be able to serve/eat the skin.
Any ideas on how to get the skin to crisp up? I've considered broiling or even using a propane torch.