Scraping the skin for bite thru skin

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beers-n-bbq

Fire Starter
Original poster
Dec 8, 2014
33
10
Ok so ive done chicken thighs plenty of times, have done them at temps of 320. Havent been able to get the bite thru crispy skin. I think this weekend im gonna attempt scraping the fat from under the skin. Ive read about it and have seen it done on pitmasters on tv. It seems like a real hassle but i kinda wanna try it. Does anyone know of the most efficient way to scrape it? Should i use a sharp knife, a butter knife? Whats the best tool and method for doing this? Any tips are greatly appreciated...
 
No m not doing a comp but i cant ever get crispy skin....it always comes out rubbery and rips off. I might not try it, it seems way too time consuming but i was considering trying it. I got a masterbuilt sportsman elite propane smoker. Whats some other ways to get better skin in the smoker, even when i cooked it at 320-325 like ive seen some people say their skin is good at mine still comes out like rubber.
 
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