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I can't speak on the sauces changing the texture of the skin because I use a dry rub with no sauce. It's weird.. I will smoke two chickens the exact same way. (same rub and same temperature). One will be a little rubbery, the other crispy and delicious. One day, I hope to figure out why?
If you're from the south, you've heard of Apple Pie moonshine. It's basically a sweet apple flavored whiskey between 70-90 proof (in my experience) I have injected countless shoulders with Apple cider vinegar. Last night I was sipping on some Apple Pie from Rock Town Distillery. (made in my home...
They turned out ok.. The skin wasn't rubbery, but not crispy either..The skin tasted almost like it cooked too much. The chicken itself was delicious. Nice and juicy.
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