My brother in law just got a smoker and challenged me to a throwdown tomorrow,
He's doing ribs. I'm doing chicken quarters.
Now, I just did some earlier today, and I was very pleased with the taste of the chicken, but the skin was inedible. It looked good, but it was like rubbery, or something. I put rub on the outside of the skin, but I'm guessing now that was a waste because it didn't seem to permeate the skin.
I've read that some people take the chicken out of the smoker and put it on the grill to crisp the chicken skin. I've also read that some people crank up their smoker temp, but I'm not experienced enough yet managing a fire to pull that off.
Is going to the grill after the smoke my best option?
Are there any other ways to get better skin?
Would oiling the skin before I put it in the smoker help?
Is it possible to pull the skin back on leg quarters and put rub in there to make up for the rubbery skin?
Lastly, I'd like to make a good BBQ sauce to bring. I made a batch a couple weeks ago from a recipe I found here at SMF. It was great, but it took a lot of ingredients and effort,
Can someone please point me to a good simple BBQ sauce for chicken?
(I haven't purchased Jeff's recipes yet, but I aim to)