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Chicken skin in materbuilt 40?

post #1 of 3
Thread Starter 
I must be doing something wrong but I just can't get the skin on the chicken edible. It seems to always turn out rubbery. I like the flavor from the water salt brown sugar brine but just can't get the skin to my liking. Do you guys get a little crisp on the skin or not. Thanks
post #2 of 3

 You need higher temp than your MES40 can do to crisp up chicken skin. You can always take it out just short of done and toss it on a hot grill. I usually just toss the skin because Its too fat to be healthy anyway. At my age you have to consider things like that.

 

Chuck

 

post #3 of 3
Thread Starter 
Thanks for the reply. I will have to try that to make it edible. I know right about not eating the skin. Lol. But man it's got good flavor. Lol. As rubbery as it is I may just chew on it like bubble gum until the flavor is gone and trash it. Haha.
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