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Scraping the skin for bite thru skin

post #1 of 4
Thread Starter 
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...
post #2 of 4

Are you doing comp?   If you aren't  then there's no need for crispy bite through.  What are you cooking on?

post #3 of 4
Thread Starter 
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.
post #4 of 4
Where in the zmoker do youplace the Chicken ? Direct heat is best ( after the Bird done ) , If not on your smoker , on a Grill .cool.gif
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