just thought i would show a chicken i smoked on my 18 inch weber kettle
i smoked with cherry wood indirectly at around the 280f mark with a home made rub until the internal temperature was about 150f ,i then mopped on some home made bbq sauce and brought up the IT to 170f ,i found that the skin was crispy before i put on the sauce but it went a bit tough to bite through afterwards ,
should i have waited until fully cooked before putting on the sauce ??
i would be grateful for any advice on where i went wrong