Well while the wife was making jam, I had the TV all to myself for a change. So I watched the Pit Masters's marathon. One of the episodes was talking about bite threw on the poultry skin. If the Pit Master didn't acheive it they were downgraded and even a few rude comments were made.
My question is how do you acheive bite threw skin? Or another way to put it, what makes the skin tough? I have yet to do poultry (other then some Turkey legs) in my new smoker. I would like to try a turkey breast next when the kids/grandkids come visit, and thought it would be fun to attempt to get "bite threw skin."
My question is how do you acheive bite threw skin? Or another way to put it, what makes the skin tough? I have yet to do poultry (other then some Turkey legs) in my new smoker. I would like to try a turkey breast next when the kids/grandkids come visit, and thought it would be fun to attempt to get "bite threw skin."
