I used to always go about 6 hours or so at 225* on my chicken and it came out very good, tender, smoky and rubbery skinned. I was told to try it at 300* for about 2 - 2.5 hours and that it would be just as good but with crispy skin. I tried it and haven't done them any other way since. Just as tender, just as well smoked and skin that is crispy. Best of both worlds.
post #21 of 21
2/19/07 at 5:11pm