I hope someone can tell me what I'm missing. Every time I smoke a whole chicken or a turkey, I get rubber skin. The taste, moisture and tenderness are always spot on. Please take a look at my method. What am I missing?
1) Brine for 2-4 hours:
- Sea salt
- Apple Juice
2) Inject with marinade:
- Honey/Butter recipe.
3) Coat the outside with olive oil
4) Apply rub
5) Smoke at 300 deg until internal temp of 165 in the breast